I want to apologize first thing I didn't take any Pron.
I took my UDS out camping this past weekend to cook a pork butt for some folks I don't cook for very often. The first night we got out there was Friday, I had to fire the smoker up and throw on a fattie. I stuffed it with Gruyere and Gouda cheese. Everyone loved it. Next morning I got up early and got the smoker fired up using Cowboy lump with some Cherry and Hickory chunks thrown in. My target temp was 250*, started off great but couldn't seem to catch the temperature on the way up it over shot to about 275*. I was ok with that I set my Maverick to a low of 220* and a high of 275*. We had some wind issues but this cooker kept swinging throughout the day. Even had to unload the meat and stir the coals because it dropped to 150*. But all in all I put the meat on at around 8:30 am and we were eating at around 6:30 pm for a 8 pound butt with the fluctuation of the temp the bone pulled out clean at 195* and tasted awesome. if anyone has any ideas that I can try it would be most helpful.