This weekend, I am smoking 2, 8lb Boston Butts, 2 racks of St. Louis style ribs, 8-10 turkey legs and a couple of rope sausages. I've not done the turkey legs before, but I love getting them at fairs and such, so decided to try it myself. I do have a question about the Boston Butts...I have smoked many many of these before, always using Memphis Dust for the rub. I never get up early enough, so the meat usually gets pulled when it is between 183-185 degrees. I know it is ideal to get them to between 195-205 degrees, but I have never had bad pulled pork out of this smoker. I am curious what to expect the difference to be when smoking them all the way to 195. The ones I have done come out fantastic and everyone who has tried it has said it is by far the best pulled pork they have ever eaten. It pulls very easily, is very moist and has a fantastic smoke flavor. Tomorrow, I plan to get up at 3am to fire up the smoker so that by 6-7pm, they should be pretty close to 195 for dinner time. I will be taking some photos throughout the smoke and will be sure to post them. Thanks, Marc Edit: Sorry this made it into the wrong forum. Meant to put it under Smoking Meat -> Pork. Guess I need to pay attention to which forum I am in when I start a thread.