Last night I put the pork in brine
Then at 4:00 this morning, I started the fire using Cowboy lump charcoal and apple chunks for flavor. I rubbed the pork and put it on at 5:00.
After around five hours from the start time of WAC butt, I wrapped them to finish for another five at around 225 smoker temp.
I cooked them to 195* IT, and pulled the 8 lb, but that was enough for the five people that ate it, so I threw the other one in the fridge and will have pork for days!!
the 5 lb butt.
the pulled 8 lb.
I could have gotten a little more color in hindsight, but they still came out moist and tender, and were a hit with my friends.