FIRST BUTT.....HELP

You can cook at 225 or higher if you want to. It will take --probably--an hour and a half to two hours per pound. Use your remote thermometer and check meat around 190 degrees. The bone will start to separate from the meat. From there take it out to rest for 20 minutes or so when it is how you want it for slicing or pulling

225 (the setting I use almost exclusively) let her cook for a while, maybe eight or ten hours.

The pork butt has lots of natural moisture and fat, so you can hardly go wrong. Don't leave it in there too long, however.

I don't use a probe or anything like that, and I don't open the door unless I'm adding something (like I might add some ribs with five hours to go).

I have also found that the 008 does better with a load inside, so I'll cook up a bunch of stuff, like a butt and two chickens, or a brisket, and then add some sausages later, etc.

Serving up two kinds of meat will definitely show you're the BBQ man!

Good luck, and have fun. Drink some beers, relax.

You need to use a probe and cook to 195* meat temp for pulled pork. If done to early, wrap in HD foil, double towels, put in small cooler until time to shred and eat. I sometimes cook at 250* until 205*, especially if large and lots of fat.