Pulled Pork in record time.....AGAIN

We are extending our times for different results. I can cook it in 8 hrs also, but the 14 hour cook recently made the meat phenominal and much better than any 8-10 hour cook I have ever done.

I will cook a few butts Friday and Saturday night. Will use the 225 setting for one batch and the higher setting (250?) for the other batch. Will record times and results and post next week.

So, Evets, when you cook this long what temp do you use? And what internal temp do you shoot for?

the last cook was 14 1/2 hours and I took them to 195* internal.

2 hours smoke
8 hours 180*
4 1/2 hours at 250*

As noted in another thread, it had the perfect smoke for me, which I have not been able to get what I want at 250* straight through, and the best bark to date. The biggest difference I taste was the tenderness of the meat. I attribute this to the lower temps and the meat having time to properly render itself of the fat and connective tissue.

My guinea pig neighbors had no words of improvement for this cook. They usually have me tweek something here or there.