I just wanted to praise about my CS.I put a butt on at 7:00 AM and went to work and came home around 5:00 to have a Butt waiting for me at 195 D.
It just don't get easier than that.

Well now,Ricky

Ya know, I preach that all the time.

But,if you keep sharin' them secrets,the spouse won't think ya been slavin' all day over a hot cooker and the neighbors won't think you are a hard workin' genius.

Thanks for the heads up !

How big was that butt? I've never had one cook that fast but I usually cook 8 or 9 pound butts.
Richard

His timing sounds about right in my experience, but I'm using 6-8lb hunks, @ 225 or so in my 50.

I've had to smoke butts at 2hrs/lb to get their internal temp to that magic 200 to 205 degree F. It just falls apart once you get past 200. Really good too. Last one I did I did not even bother putting a rub on it as the added BBQ sauce to make pulled pork sandwiches overwhelms the rub flavor. Also, the butt is so thick the rub flavor can't get that far into the meat.

Just a suggestion,the heavy rub helps to build a good bark.

This, mixed in with with the pulled pork ,is usually highly prized.