Did two boston butts starting last night around 9 and one of the durn things stalled FOREVER... ended up taking 18 hours to get to 205 (cooking at around 225).
It came out nicely, though. I just wish I could figure out how to get my GOSM to actually generate smoke. Most of the time there just isn't enough oxygen (or maybe heat, but I think O2) to make the chips smoke. Maybe I need to cut a vent on the side at the bottom like the big blocks have. When I put my head over the exhaust port there is no smoke smell, no stingy eyes... just meat.
I didn't take a lot of Q View this time - just a couple after pulling and saucing.
Oh, I don't know if anyone ever measures this, but for interest sake I weighed the final product. 18lbs of butts turned into about 10lbs of meat.