Our neighborhood has an annual Christmas party & last year I was asked to smoke 4 Pork butts, for pulled pork sammies. They turned out well & they asked again this year. They buy the butts at Sam's & I smoke & pull them. Last year I did them on a MES 40. This year I am using my new WSM 22.5. (birthday present from the wife). I just used mustard & a simple rub ( garlic powder, onion powder, black pepper, & brown sugar. The butts were about 8 lbs. each & they all fit on the top rack. I put a drip pan on the lower rack with beef broth & onions in it to catch the juices. I used regular Kingsford blue & hickory chunks. I have been having a problem keeping the temp steady the first few times I used the WSM, but this time I never touched a vent & the temp stayed between 230-235 for 7 hours straight. I've been told that after a few smokes this would happen, but I didn't realize that it would be this easy. At 7 hrs. they all hit 165, I foiled them w/beer & put in a 235 degree oven, went to bed with remote temp probe next to bed. At 1:00 AM (13hours) they were all done. Wrapped them in blankets & into a cooler. Didn't get back to them until about 10:00 AM. Internal temps at about 160. They were juicy, tender, with nice smoke flavor. I pulled them & tossed with juices (de-fatted) from the drip pan. Here's a Q-view of the first one I pulled.