I smoked my first 8.5 butt on the Classic and it was the best ever. Used cherry wood chunks. Injected the but with a recipe from Amazing ribs and rubbed it with my dry rub. One half hour heat time for the grill and a cook time of 5 hours. Meat came to 150 after 3 hours at 230 degrees and then it was double wrapped. I have cooked on an electric smoker for years and this is so much better.
Smoke on borthers