It was cold outside, at least for Northern California, and it was definately wet. What was a guy to do with an 8 pound butt? Well unfortunately it was my first one, and since I joined this place, with you all posting the glory of a well smoked and pulled pork butt, I didn't want to wait. So at midnight I decided to go for the gold, or brown as it were, and use a hot plate with a smoker box on top, in the side of my offset charbroil. 225 was pretty easy since I set the throttle to high, and that's all the hot plate had. Well 16 hours later, with a cold beer, a full stomach, and a favorite cigar in my mouth, I was wondering if it does get any better than this. Thanks Guys.