Smoking pork butt right now. About 80% apple wood chunks, the rest will be hickory chips. Used mustard, and a nice rub on the butt. Pumpkin beer and apple cider vinegar are in the water pan. I hope it goes well.
I've read that a good finishing internal temp for this is 190F. I had the smoker set at 210, but it stalled for too long, so now it's 220, and the internal temp is 178.
Any thoughts about putting char diamonds or a baking stone in a smoker for the sake of diminishing temperature fluctuations when it's opened for more wood or basting?