Good morning all, New here and hoping to learn all that I can! I wanna show you my first smoked pork butt. And tell you what I think my mistakes are, and hopefully learn a little, plus get to know you all and not lurk any longer! My smoker is a master forge vertical charcoal smoker. Pork butt. I chose a smithfield "cryopak" 4.7lbs pork butt. I know that the "cryopak" kind is not looked down upon very well. I did this to learn and not spend the extra money at my local butcher and end up ruining a nice cut of pork. Dry Rub. Brown Sugar 1Cup Salt 1tbls Pepper 1tbls Cayenne pepper 1tsp paprika 1tsp And I mixed in a generic pork rub that I found at a local farmers market. If any interest I will post pictures of the generic I found. BBQ Sauce was Big Al's KC Sauce. http://allrecipes.com/recipe/big-als-kc-bar-b-q-sauce/ Mesquite wood chips were used and the charcoal was Cowboy natraul lump charcoal. I do not care much for the lumps so what is your preference for charcoal? Fired up the ole smoker and waited till a good moderate temp of 225ish came and held. Tossed on pork butt This is where it became fun, much research and reading I found to cook at these temps from anywhere to 4 hours up till 10 hours. (Weight considering.) I "mopped" twice through the cook. The meat did stall. I toughed it out and yanked it at about 195. Let it rest in foil for aprox 4 or so hours also. I had one occurrence of the temps spiking but I was able to maintain control of the smoker. The results are below. Now this is what I learned. The bark was moist I feel as if it shouldn't have been. To much mopping? I also think I overcooked it. I only opened the lid three times during entire cook. I run out of water in the pan, so I refilled it, I think also the water is what kept the bark so moist, I am thinking of buying a bag of sand. All in all it was not that bad taste wise the bone pulled pretty well it was easy to shred but I know there is a lot more learning to do! Thanks for reading and insight! Just wanted to share my first experience.