Up at 5 am, stuff a couple pre-rubbed, and injected butts into the smoke at 6. Also for the first time, I have a pre-rubbed chuck roast that goes into the smoke at the same time with the ET 73 probe in it. It is my first attempt at a chuck roast in the smoker. New Maverick is workin fine, I am impressed with it. At 9 am I roll up a fatty and slip it in next to the Butts. Maple flavored BE sausage with Co Jack cheese on the inside. 2 hrs later, the fatty comes out to rest on a plate in the kitchen..............Bad move. I go to get the camera, and find the batteries. When I return, half my fatty is gone, and everyone is pointing fingers, So No Q-view of the fatty. After about 10:30 the chuck reaches 160, so I foil it in a foil pan with a foil cover and put it back in, with probe. Watchin the OSU - UM game and the tem,p alarm reaches 170 on the butts, so I foil em and back on the rack. Chuck comes out at 200, and rests for an hour in the cooler. after 9 hrs, 1 butt gets to 200 and is also added to the cooler. The other one takes about 1 hr 15 minutes to get to 200 . I leave them all in the cooler for at leat 1 1/2 hrs each. Results. Butts turned out excellent and just as tender as ever, great flavor and wonderfull bark. I have a couple pics on the camera, I will try to see if I can post them. Chuck turned out tasty as well, but not nearly as tender as I would have hoped for. Decent pull, but I think I am spoiled by the butt pulling texture. The Fatty was great and tasty, and it actually stayed intact, and all the chesse stayed inside this time. All in all a pretty good day except for the football game. Dang it all. I did noticed that my home team WMU was beating Iowa 19-0 in the 2nd period! I'll try to get the q-view for you a lil later.