Smoked and 8 lb butt in my 40" MES on Sunday along with some smoked loaded mashed potatoes and mac and cheese! It was the first time trying the mac and cheese, I used the recipe from dadgum thats good website, very easy and very flavorful. The butt came out a little tougher in spots than in the past. I had 2 temperature probes in, one in the center and one towards the end opposite the bone. The one on the end read 205 when I took it out while the one in the center read 196. The toughest spot was around the bone. I had to work the bone out of the meat this time, where it usually falls out. Any suggestions on what I should do to keep it from happening again? Also, I hear a lot of people that wrap it in foil for the last 20 or so degrees...for those of you who wrap, do you get a mushy bark from wrapping. Do you add any liquid or anything when you wrap it. And this may be a dumb question, but do you just poke a hole in the foil to put the temp probe in the meat? I appreciate any feedback, here is my Q view from this smoke!