The finished product! We cooked one to 175 to slice and the other to 205 to slice. After the finished, we put both in coolers wrapped in foil and towels. It was so late when we finished the we finally put them in the fridge overnight. Pre-heated both in the oven to get the chill off and warm them up. Both were very tender. The pulled pork came off so easily with very little fat. The other one sliced really easy. I know most people don't use these steps, but it turned out great. After a few taste tests, both taste very good.
A tried making a Pizza Fatty while the pork butts were cooking. I added cheese and Ragu sauce. When it finished on the smoker, I wrapped it in a pizza crust and put it in the oven for 15 minutes. I probably put too much Ragu. It's not pretty at all, but it tasted pretty good.