Here is my latest smoke. I seem to learn something new every time I use this smoker. The chart represents taking hourly readings on the Maverick, with a couple of exceptions. It pretty much tells the complete story. I started the smoke at 210 degrees on the dial but got a little concerned at the three hour mark when the internal temperature of the meat was already at 180 degrees; so I turned it down. As it turned out, it was in the beginning of a stall and probably should have left it alone. After a long while of plateauing, I turned it back up. My intention was to cook it to 205 internal meat temperature, but after nearly 16 hours I panicked and removed the meat at 193. Next time I will wait it out. I added a more wood after 6 hours or so, but honestly it may have been an overkill. I do like it smoky but next time I will leave it at 5.5 to 6 ounces for these long smokes. The brine was 12 oz pickling salt 8 oz of molasses in a gallon of water. The rub was mustard and dry spices. The brine really make the meat flavorful and will continue to brine for here on out. The bark was rich and flavorful as well. I made a sauce of Mayonnaise, Ketchup, Celery seed, Cayenne pepper and Worchestershire sauce to complement the meat. This was my finest smoked Boston Butt to date. This little smoker delivers every time. By the way, this is the greatest forum. I learn so much from the daily comments, so thank you to each of you.