I had family and friends over for some good times and good food. I cooked the 8.5lb pork butt @225 degrees for 12 hours. I pulled the pork butt @ an IT of 195 and put in a foil pan, wrapped it and put in a cooler and then a towel around it and let it sit for 2 hours. I put the chicken in a brine for 12 hours and then pulled off the skin while washing off the brine. I put the chicken, corn and beans on @250 degrees for 2 hours. Everything turned out really well. I wasn't sure how the chicken would turn out without the skin, but I was really surprised that the chicken had a really nice crispiness to it and was extremely juicy. When I grabbed the chicken with the tongs I could hear the chicken sizzling on the inside. That was my first time using a brine and I'll most definitely do it again. I personally felt that it made a big difference on the juiciness.
I injected the pork butt with this
Pork butt after 8 hours with a mix of Sweet Baby Ray's new Cola-Q BBQ sauce and Rec Tec's mild vinegar sauce on it
Beans, chicken and corn on the grill.
I forgot to take a picture of the pork butt done, but here it is pulled.