I'm planning on smoking my first pork butt in my MES30 this week. Until now, I've only done ribs in it a couple of times. Some things I'm pretty sure about & plan on doing, some I have questions on. I've scoured the boards here & the only thing I can be sure of is sometimes there are as many answers as pitmasters lol. I'm hoping to get opinions on my plans. The original plan was for Thursday, the day after tomorrow, but Sunday will work if need be. I say that because I only took the 6 lb butt out of the freezer yesterday. Today the outside is softened up & I am hopeful for Thursday. BTW I got it on sale in March for $ 0.99/lb. Here she is- My plan is that I'll hopefully be able to salt it down tomorrow night for overnight. After experimenting with rubs for my ribs I believe I'm just going with salt & pepper the next morning, shortly before going in the smoker. I was wondering about maybe Seasoned Salt? I plan on going with nothing in the foil-wrapped water pan also. After doing some reading I decided that I would cook a little hotter (about 275-280) than the old 225 to maybe shorten the stall. I will be using a 50/50 mixture of apple & cherry woods. I also plan on double-wrapping it tight with 4 oz apple juice & a melted stick of butter when the IT hits 160-170. I was considering finishing it up at about 300 degrees for that last stretch (IT 200-205), all in hopes of eating this thing when the wife gets home (5:30 pm), & would love to have had it resting for 60-90 minutes at that point. That time deadline is not a deal-breaker, but would ideal. I'm at odds over what time to start this smoke. If I plan on 2 hours/pound I would start at 4 am, so that I could take it out at 4 pm & let the resting commence. I'm hoping with the higher temps to see more like 1.5 hours/pound & then I wouldn't need to start until 7 am. Keep in mind, I do not plan on opening the door every hour to baste. spritz, look or even to add chips (I have the side-loader). So what do ya'll think? Any advice to help me out here? I also plan on making a nice, Lexington Dip (my favorite) & my wife's favorite, chili powder/ketchup/vinegar-based BBQ sauce to have on the side while this butt cooks. Thanks for any advice I can get.