OK, with a lot of help and hand holding from this thread: http://www.smokingmeatforums.com/t/110875/amnps-incorrect-smoke-or-paranoia/20 , I managed to go at my very first smoke, a 7.5# Boston Butt. Smoker all set to go: I made a rub (no idea what I put in it, used a bit of each recipe I've seen for a pork rub) and applied it to the butt. I used some honey and maple syrup to brush on the butt first and it helped the rub adhere. Here's the butt after 12 hours of marinating with rub on top, along side my loaded AMNPS (1/2 Hickory & 1/2 Cherry): in process: The AMNPS ran out after 8 hours and I removed it from the smoker at 165F (additional 2 hours). My wife and I were really hungry at this point, so I sliced some up really thin and we made sandwiches. Unfortunately the meat was not very tender but it was EXTREMELY tasty!!! Then put the butt in the oven (225F) until the internal temp was 205F (another 4 hours!!!). Again, at this point the meat was not able to be pulled. So I allowed it to cool a bit and put it in the fridge. Here is the butt out of the oven: So, the next morning, I threw the meat in the crock pot (along with soflaquer's finishing sauce I made) and let it heat up slowly today. We just ate it for dinner and it was AWESOME!!!! Moist, pullable, smokey and delicious: All in all it was a great learning experience and I had the help and support of this forum to guide me (THANKS!!!). I'll have to figure out why it wasn't so moist last night (no doubt becasue I was ready for it to be finished, not the meat). Now I can't wait to go get a turkey and brisket in my new smoker. To make it even more rewarding, my 2 year old ate that entire sandwich that I photographed.