Having a small dinner tonight. Last night about 10:30 I threw on my first whole butt. The butcher trimmed it before weighing and it is about 8.5 pounds. I figured 16 hours at 225 in my WSM. Used a full bag of Stubb's briquets Minion style. 13 hours into the cook still going strong. My WSM seems to like running about 250-260. Have one bottom vent about half open as well as the top vent.
At 13 hours we're at 188 IT. Apple pie in the oven! Will serve the pulled pork with a Carolina style vinegar and red pepper sauce. Oh, and ABTs.