So its time to brake in the new cold smoker attachment tomorrow with a nice big BUTT!. I will need some advice although iv done pulled pork umpteen times this will be my first on the MES, when i do them on my keg i have adapted to "hot and fast"(300* ish) they turn out beautiful! long are the days of a 12hr butt cook. anyways if i set the MES to 275* for i'm hoping for 7hrs give or take for the same results as my charcoal. Has anyone or does anyone do there butts like this?