Picked up an 8 lb picnic shoulder at Sam's club - trimmed off fat cap and applied dry rub. Let rest in ziploc overnight. Dry Rub 1 tbsp ground cumin 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp chili powder 1 tbsp cayenne pepper 1 tbsp Chipotle pepper powder 1 tbsp salt 1 tbsp ground pepper 1 tbsp paprika 1/2 cup brown sugar Woke up at 6 a.m. (probably too late) By time I got the smoker oustide, levelled, preheated, etc it was 7 a.m. before she went in. MES temp and Maverick temp synced up nicely - IN THE BEGINNING. This is a shot about 6 or 8 hours in...don't remember the time. As I mentioned, the temps between the two units were very similar to start and then started to get swings in the temp (as shown on the Maverick ) - It would go down to 215 and then later up to as high as 240 or so. Had a hard time keeping the temp around 225 until much later in the process. The meat stuck at 170 for quite a while- which I see is quite normal? The smoker temp seemed to stabilize later in the cook to where it once again synced up closer with what the Maverick showed, plus it seemed to stay more steady around the 225 mark. Is this normal? Around 9 p.m. she finally reached about 185. Was getting late so I decided to take it out and wrap in foil and towels in a cooler for at least an hour. Pulled nicely and was (still is) very delicious! I used Hickory chips - not soaked. Comments/criticisms appreciated.