Okay today I smoked and 8lb Boston Pork Butt. Smoked the pork butt until the fat split then I wrapped it aluminum foil for until the internal temperature got to 190-195° Then I wrapped it a beach towel and placed it in a cooler for 45 mins. I had the smoker holding a temp between 225-270 degrees hit the pork butt with Apple cider juice once and hour. Used Royal Oak lump charcoal then added 3 sticks of hickory wood inc stick every hour for the first 3 hours. Anyway enough of the chitchat here are some pictures.