Mine burned out on me while we were in the pool. By the time I got out and knew what happened internals were down to 150ish. They were around 170 before we got in. I cleared the overload of pellets, fired it back off and upped the temp to 250. Pork got dried out a little. Shoulder wasn't too bad but the small roast was pretty dry. Still tasted pretty good. Used the smoke daddy recipe for the brine, added some bay leaves and thyme. Ran with the meathead's Memphis Dust for the rub. Basically sugar and the usually. Paprika, garlic, onion and pepper. No salt. I gotta get some oak ridge ordered back up....I'm missing it.