Just finished a small 5lb butt in my 09 CS smoker. Rubbed tthe butt with mustard, than my favorite Kansas City rub. Cooked at about 240 de. for 8 1/2 hours until it hit 190 de on my polder. When I took it out of the smoker, it was falling off the bone with great bark. As I have learned at this forum, the key is to be patient and let it get to 190 internal de.
By the way, during last years American Royal BBQ contest oin Kansas City, someone was passing out free samples of something called "Greesed Lightning". This stuff is great for cleaning up the floor of your smokers.
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