Well Thursday night at 10 pm I had this monster sized butt defrosted sitting on my counter, it must of been over 12 lbs, with bone in. I covered it in mustard first and then sprinkled on the rub, lots of mixed spices and brown sugar. It sat in fridge till 6:30 am. With a hot cup of coffee and darkness, my neighbours think Iam nutz, I slid it into the Brinkmann burning lump coal at 240 F. I smoked it with Maple chunks and sprayed it with Spiced Rum and apple juice every hour until it reached 165 F meat temp., only flipping it once, just because I never did that before. At 165 F I pulled it off the smoker and double wrapped it in foil with more rum and apple. I then put it into the 250 F oven until it reached 200 F meat temp. The butt then got wrapped in double thick towels and put into a cooler from 11 pm to 7 am the next morning because I was really tired at this point. It was so tender it was like trying to pick up melted butter ! I just pulled the 2 large bones out clean and the meat just shreaded on its own, WOW ! I got this killer Habenero BQ sauce and a fresh bun, I wish I could have you all over for a sammy! Too check it out. I couln't believe how long the plateau's were and it took 16 hrs. and 12 lbs. of lump coal to finish. I think I will stick to the 8 pounders in future. Thanks to everybody for their help. John C.