Just got my amerique, seasoned it for about 4 hrs then let it cool and threw in a 9 lb butt. Just used rib rub and had let it sit over night in the fridge. Put it on about 10:00 PM set at 225 degrees and the probe set at 195 degrees. It smoked all night and most of the next morning. Took it out about 2:00 PM the next afternoon when the probe hit 195 degrees and it started dropping down in temp. to hold.. It was very tender and juicy, lots of bark. I used about 4 oz of hickory/ apple mix. I wrapped in foil, and towel and threw it in an ice chest. Took it out about 5:00 PM and it was wonderful. We had sandwiches that night and made enchiladas the next day with leftovers. I'm a believer. It was so easy and good. Clean up was a snap. I followed all you guys advice and it came out fantastic. Thanks for everyones great advice.
Mark
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