5 lb. butt, deboned and cured for 10 days w/ TQ and brown sugar. After curing - Sprinkled with pepper and smoked on the 11th day.. Smoked in the drum with apple, and tried to keep the chamber temp between 160-180. About an hour and a half in when the internal temp. was 100, I made the mistake of opening the drum and flipping for even smoke and color, and that was a big mistake. I only had the lid off for less than 20 seconds, and the temp spiked to 220, and I was unable to get it below 200 for the rest of the cook. Overall cook time was 3 hours to get it to an internal of 140. Wrapped and rested for an hour, before I put it in the fridge overnight to cool and slice tomorrow.. Pic's to follow in the morning..