Well, Hot Dern fellars. Today I smoked my first piece of meat, a Chuckie. It was about 7 lbs. and took 9.5 hours to cook. I took it to 152 and then foiled it and took it to 205. I then wrapped it in towels and put it in a cooler for 2 hours. I am happy to say that it turned out better than I was expecting. I owe you guys all the credit for your tips, suggestions and answers to my many questions. Can't wait to try something else. Mustard slathered and coated in the Baron's BBQ rub (homemade). Ready to sit in the fridge overnight. This is how it looked as it went on the smoker. My Helper! After 6 hours. Temp was 145 degrees. Stalled at 136 for a long time. This smoking takes patience. Just unwrapped from the foil after sitting in the cooler for 2 hours. Pulled and ready to eat!