I hear you guys, a butt it will be. I plan to buy one tomorrow and have it in the frig available to cook as my first item. It will work well for seasoning the cooker and, as you said, a butt is very forgiving, unlike the tempermental briskets I often cook.

What you said about using brown sugar in the rub to help develop a bark is very interesting. I'll use some. I haven't had the luxury in the past to control the cooking temp with the turn of a knob. I've not used sugar for that reason, i.e. I didn't want to run the risk of it turning bark to concrete.

Every time one of you guys comment, it helps. Mucha Grachas.

If you aren't used to using sugar,you might wish to get a bag/box of turbinado sugar.

Most of your groceries,health food stores,wallyworld ,etc ,carry it.

It may be in a brown box,as Sugar in the Raw,or in bags.

It has a slightly different taste,doesn't clump,and will go up to about 270� without scorching.

You can add it in your rub,until the sweet balances the salt and heat.

I'm going to the store this morning, so will get some turbinado sugar. You mentined it just in time.

I posted the results of my first cook in the Open Forum under the topic: Question about Holding Pork Butt in Cooker. Thanks for all the help.