Got the BB in SI 3 at 5:45AM after rinsing well and adding liberal coating of yellow mustard and Jeff's Rub. Made foil boats for the chunks, 3 oz of cherry and 3 oz of hickory, added apple juice to the foil water pan and turned the Auber on and walked away!
At 9:20 things seem to be going smooth, only thing I have noticed is the difference in temp in the unit itself. The Auber is set at 225 and holding as expected, the probe located near top, center, rear. Also have a Maverick 732 hanging in the interior near front left corner below the shelf the BB is on. Innitially there was about 30 degrees difference in temp with the probe below meat and closer to heating element being the hotter of the two. That difference is now about 25 degrees and the IT of BB is 153 on one and 149 on the other after nearly 4 hours. I would expect as meat comes closer to set temp of 198 the differences in temp in the SI 3 will even out.