Have to admit the best pork butt I have ever eaten came out of my smoker yesterday. A 7 pounder with about 2.5 to 3 oz. hickory wood. Started off @ 200 for 12 hours then 225 for 5 more hours pushed it to 250 for the final 4.5 hours. Internal temp was 180 for slicing wrapped in foil and then in newspaper and left it alone in a cooler for 1 more hour. My wife could not keep her hands off of it as I sliced it down. Thank you SmokinOkie for the mustard sauce recipe as it was the icing on the cake of truly something awe inspiring. You guys have created an environment that could make a rookie look like a genius. Thank you for this as those pork sandwiches we had for dinner last night was not some of the best but by far THE best pork I have ever eaten.