Cooked a pork butt on the WSM yesterday. Starting weight was about 11lb, and I did not trim anything off. Dry brined overnight, then rubbed with MMD. On the WSM about 9:15a (lazy morning), and it was an almost 12 hour on the dot cook; pulled it off at about 9:15p. I had a medical appointment at 1:00p (hip injection!!!), so I added some more RO lump through the door, and about 8-ish lit KBB, just for good measure. The WSM held steady at about 225-ish all day long. Love this thing.