Decided to smoke my first butt on my WSM. Bought a 7.5 pounder yesterday morning and made a batch of Jeffs Rub. I gave that rub a quick taste and hot dang is it tasty. Cant wait to try it on the pork for dinner tonight. I also made a batch of Jeffs BBQ sauce and some of Chef JJ's finishing sauce. I don't know if I will be using the BBQ sauce because I like a dryer sandwich but we are having guests over and also my wife loves sweet and spicy BBQ sauce on her sandwiches. Plan on mixing in some of the finishing sauce when I first pull the butt apart and leaving some on the side at the table. But I digress. Heres the butt all rubbed down Heres the pic of the butt all rubbed down, wrapped up, and sitting in the fridge. I did not take any extra pics of anything yet because at 4 AM I was lucky just to be able to figure out how to light up the smoker. I used half hickory and half apple wood for the smoke today so we will see how that combo works out. Minion method and KBB. Temp has held pretty steady at around 240 but I had to get all the vents mostly closed maybe 10% open to keep it from getting too hot. I am guessing thats because I have only used the smoker a handful of times so far. I am almost 7 hours into it and it has stalled at 164-165 for a long while now. I will keep the posts coming to update the progress. Thanks for watching.