Sorry for the lack of info, I seasoned the smoker per the owner manual prior to my first attempt. Started smoker at 220 and for some unknown reason turned it down to 200 before I went to bed. The next morning internal meat temperature reached 150 and seemed to hover there for several hours, plateau I assume. Dialed temp up to 250 smoking at that temp until removed at approximately 4 PM about 19 hours after initially starting the process. Took it out of the smoker and misted with apple juice cover with foil and let it rest for about an hour. Internal temps reached 182 before removing. After the hour rest started pulling the meat and it was extremely moist and tender excellent results. I used the CS rib rub and kept the butt in refrigerator overnight prior to smoking.
Oh, by the way as a beginner I can use all the help I can get.
Ron
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