Hey Greg, have you looked at any of his videos on smoking meats. I really like the ones he has for brisket and also pork butt. He tries to push his rubs but also says to use your favorites. But, his timing is consistent with what we use for the SI. I am going to do my pork butt following his guide lines as far as going to an IT of 160 then wrapping in foil and finishing cooking to an IT of 195 - 205. He also mentions of using COMPART DUROC pork products and they are really expensive. I really could not tell the difference in the color of the pork butt I purchased at Sam's club.