(I'll be updating this post with more pictures as things progress.) Alright so my last attempt at a Butt turned out pretty well for a basic rub and finishing sauce, but took almost 19 hours!! Hopefully this time I scheduled things better (by not scheduling around the finish time!) I'm still using a basic rub and added some garlic powder and upped the amount of dark brown sugar it uses. I didn't mop last time just to keep it simple but since I'm aiming for more flavor this time I'm going to try mopping with just some Dr. Pepper. Maybe I'm crazy. So I rubbed it and this time I let the rub sit for 4 hours on the butt wrapped in saran wrap in the fridge. Fired up the smoker and got her to 265 on the dot. Threw in the butt at a little after 11pm and hit the sack for the night. Woke up 8 hours later to find this beauty greeting me. The temp had come down to 245 due to the coolness of the night. I'm noticing the Dr. Pepper just kind of rolls off the Butt as I'm mopping so this probably wasn't the best choice or it needs to be cut with something to thin it out or somehow make it stick better. I'm interested in hearing any suggestions on Mops. Right now we are 10 hours in and sitting at 171 degrees, so right on schedule I believe. More updates and Qview to come! Here is the 10 hour pic. As suggested I placed the Dr. Pepper in a dish inside the smoker to allow it to heat up with the meat. 200 degrees at 13.5 hours so wrapping in foil to go in the cooler!! Overall this came out with better bark then my last one and more smoke flavor. I'm glad I switched up from chips to chunks as I think that made the smoke difference (along with a change up in my MB Vertical Smoker.) As always, SoFlaQuer's finishing sauce put the icing on the cake. No leftovers were to be had.