I finally decided to get a Weber Smokey Mountain. Got the 18.5 model. I've done several cooks now, but this was my first. 6lb. pork butt. Ran it at 225 with the water pan full. Wrapped it when it hit 162. Pulled it at 202. Took around 8 hours. Served with coleslaw and 5 bean baked beans. I do run a 2 probe thermometer. One in the smoker and one in the meat.
