From a purely residential point of view, I smoke both butts and briskets at the same temp - 225 degrees and to an internal temp of 195 degrees. Just a rub and no wrapping during the smoke. Two pieces of meat and I need two probes. Once the meat has reached the desired internal temp. I remove, double foil wrap then a beach towel and into a cooler till time to serve. States hot and moist for hours. And no, the meats never finish at the same time. The stall is a killer, a very slow and agonizing climb upward from about 168 degrees meat temp to the finish line. The instruction manuals that came with your smoker should be of help. And you could always contact CookShack direct for some pointers. Good luck.