Just received my Amerique, seasoned it and had to go out of town for a couple days (BBQ torture). I am a refugee from an offset log burner. For butt on my offset, I would smoke @ 225 until internal temp hit 160, then sauce and foil until 190, then rest. Is it any different with a Cookshack ? How about time ? I usually use Sam's Club Butts that I think are in the 5-7 lb. range. Thanks for any advice.