Hello, I posted a few weeks ago about doing a brisket for the first time. But I changed my mind and did a butt instead. Man was I pleased with the results, even my wife couldn't get enough of them pulled pork sandwiches. Since it was just the two of us eating it, it lasted for about two days (a 6.5 pounder) The day I smoked her I got up at 5:00 a.m. to get her going And I realized that I had forgotten the mustard. (I was not at home, we were camping) So I improvised and rubbed the butt down with olive oil and then applied the rub. I was a little worried about how it would work but it didn't seem to hurt anything. The hardest part of the smoke was regulating the temp. at 220-230 ,It kept climbing to between 300-340 deg. for about the first hour. (by the way I am using an electric brinkmann). But after playing around with the door and vent I got the hang of it a little. I was worried that this initial high temp. would have seared the meat and not let the smoke penetrate properly. But the 1/8"-1/4" smokering proved my worries otherwise. I am in the process of gathering the material to build a temperature controller to help with this problem. Just wanted to share my first success with you all, sorry no pictures, didn't have the camera with us either.