First, let me say how pleased I've been with this site and its abundance of BBQ knowledge, it helped make my first smoke on the new MES 30 a cinch and also produced a very tasty and quality product. I'm relatively new to doing my own BBQ, but hailing from the heart of Dixie I've eaten more than my share of BBQ to distinguish between good and bad . This was all done this past Saturday. The Meat: 6.10 lb Boston Butt fresh not frozen Homemade Rub - paprika, brown sugar, moreno sugar, chili powder, black pepper, white pepper, coriander, kosher salt, cinnamon, cumin, garlic powder, onion powder Vinegar Based Finishing Sauce - FANTASTIC STUFF! - - Combine all ingredients into small sauce pan, bring to a boil then let settle to room temp - - 2 cups ACV 2 tbsp brown sugar 1 tbsp Louisiana Hot Sauce 1 tbsp Ketchup 1 tbsp Yellow Mustard 1 tsp red pepper flake 1 tsp black pepper 1 tsp kosher salt The Process: Applied mustard for binder, then generously applied rub, let sit in fridge overnight(8 hrs or so). Fired up MES 30 at 6:15 AM, pork butt on the smoker by 6:45 at 235 degrees F. For smoke, used the Stubbs blend of hickory, oak, and apple wood chips. Added chips every 45-60 mins for the first 4 hours. Reached IT of 165 degrees F at 1 PM, foiled and bumped temp up to 250 degrees F. Reached IT of 195 at 4:30 PM. Off smoker, let rest for 30 mins before pulling. End Result: Flavor, tenderness, moisture was all fantastic. The amount of smoke that penetrated the meat was IMO, perfect. Not at all overpowering but no question you were eating smoked food. Finished the meat by sprinkling a little more rub and light coating of the above finishing sauce. It was a wonderful compliment to the pork. Looking forward to the next cook, most likely ribs. To make a plug for the Masterbuilt smoker, it would be hard to imagine a more hassle-free smoker and quality product for beginner cooks wanting to produce quality food. So thoroughly pleased with this product.