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I wanted to thank this forum for the wealth of information I found on cooking a pork butt. I smoked my first one yesterday and it was excellent.

Rubbed a 5-3/4 pound butt with a coat of yellow mustard and Bad Byron's Butt Rub and let set in fridge approximately 36 hours. Before putting in smoker I injected with a Chris Lilly recipe I found on this sight, put in my 008 at 5:45 am Sunday morning at 225 with about 4 ounces of pecan. At 11:00 am adjusted to 250 and by 5:30 pm it had hit an internal temperature of 195. Finally pulled out of smoker when internal was 198 and had trouble because it was falling apart. Never once opened the door till done.

Happy Q'ing
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Wow, 11:45 for a butt seems quick. I've only smoked 2 (gonna start my third today), and they took 21 1/2 and 26 hours each. They were in the 7.5 - 7.75 pound range, and I kept it at a constant 225˚ for the entire cook, but that is a huge time difference.

I'm planning for ~24 hour cook time tonight, so I'm going to put my but in at about 1-2 PM today, and hope to have it done in time to rest for dinner tomorrow night.
Hmm. I'm still pretty new to the whole pulled pork thing. I'm buying a Pork Shoulder, Boston Butt, bone in, from Sam's Club. That is the same thing as a pork but, is it not?

I'm smoking at 225˚ until the internal temp reaches 195˚. I don't have a thermometer in the smokette, so it is possible the internal temp is not staying in the 225˚ range. I smoked salmon in the past and kept accurate readings of the internal temp, every 15 minutes, and saw temperature variations that were consistent with what was expected (I think +/- 40˚, but I don't have the notes in front of me).

It is such a simple recipe and cook, I'm not sure if there is anything I could be doing wrong.

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