After some waffling back and forth between brisket, pork butt, or ribs, I decided on pork for the first smoke. I got a 6.5lb and a 4.5lb butt, bone in, and they were trimmed a little down to an even 6 and 4 pounds. Rubbed them with Jeff's rub, wrapped em, and tossed them in the fridge overnight. Pulled out the bigger one before I fired up the smoker, was making me hungry already just looking at it. After about 45m-1h, the smoker was up to temp, going with the minion method. I threw in some apple wood chips, and tossed the first guy on the grate. Got the 2nd probe in a potato to help monitor the temps until the second guy goes on. Almost two hours in now, another hour or so and I'll toss the smaller guy on.