Still usin' that Char-Broil Electric Water Smoker. (But I'm thinkin'
of saving up for a Big Green Egg--anyone have any experiences with one
good/bad? Are they substantially better (esp. in cold weather) than
other, lesser priced Smokers/Grills?)

I put in a 5 lb bone-in butt (I think--damned supermarket butcher
likes making up his own names for things--but it *looked* like a
bone-in butt) this morning about 1.5 hours ago.

The faq says 160-170 is the 'magic' temperature for when it'll be
pulled pork.

Also, will I get the same plateau as collegens break down (around
145-150) that I got with the brisket?

Any other tips/tricks?

Thanks again for everyone's help. You folks are great.