Hi again, all! Just a quick q-view today in case you're interested in repeatability. This is a follow-up on my first brined fresh pork butts from about 2 weeks ago, with recipes found HERE and in the Wiki, just so you're in the loop if you came in late in the game. I put these butts into the brine @ 11:00 pm on 04-28-11 and fired up the Smoke Vault @ 8:30 pm lastnight for another great butt smoke. Apple, cherry and pecan complimenting the brine, pork and rub as on the first round, with a full water pan @ 225*. Temps ran pretty steady and this smoke is coming through nicely, with the smaller butt being almost ready for slicing @ 179* after 14 hours (instead of 18), so, the larger butt should come through several hours earlier than the previous 25.5 hours (no-foiled) it took on the last run to finish @ 200* for pulling. 14 hours: 14.5* hours @ 181*, and this piggy's coming out of the game to rest for slicing...fresh out of the smoke, here...I foil-tented the platter, popped into the "O" @ 170* and set it to turn off @ 30 minutes for a total resting of 1 hour: The bone is out...I had to work the blade in along the upper-most tip just a bit to break it free, then we were good to slice: Moist and tender, delicious sliced shoulder...the exterior was a bit salty compared to the first round, but the flavors throughout the interior meat had no noticable variations like the first run. The brine would seem to have penetrated all the way through this time: That was lunch...pulled pork for dinner in about 6 or 7 hours...big daddy piggy's still in the Vault gettin' happy. See ya then! Thanks for lookin'! Eric EDIT: the big daddy peaked @ 177* @ 15 hours, and has been stalled @ 175* for the past 2.5 hours.