NLMD's story of brisket inspired me. I have been cooking some Boston Butt since 9 this morning. Just hit 185 degrees, almost home! OK, off the grill, rested and shredded. Did this one pure commercial. Injected and slathered the meat with Butler's Texas Gold. Coated it with Stubb's Spice rub. Wrapped it and let the meat sit overnight in the frig. Set it out this morning and let it warm up. Used Mesquite in the smoker. 13 hours, using Stubb's Moppin Sauce every two hours, came out great and finished at 196. Mixed a little Stubb's Sweet mesquite q sauce in with the meat. Does sound like a Stubb's Commercial, but it was great.