New AQ arrived Thursday, seasoned that evening and a bit more on Friday. Saturday at 0715 put in a 4#13oz butt which had been rubbed and in the refer for about 24hrs. Cook temp at 225, probe at 190, also used another 2 probe thermometer to check smoker and meat. Internal meat temp 42, smoked with hickory & apple 3-4oz. Without getting into the complete log, seemed to plateau at around 170-175 around the 9-10.5 hr mark then inch up. Never opened the door, and at 13.5hrs temp @ 186, went for it. It pulled pretty good but as they say, "it's not done until it's done"! If I'd waited a bit longer and wrapped it and let it sit for 45min it would have been perfect. Tasted great! Next time I'll plan to start early with plenty of time for reaching the temp and wrap. Also think I should have let the butt sit at room temp for an hour before starting the smoke. Thanks to all who have posted, your guidance made this a good start right out of the box.
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