I had a half of a pork butt in the freezer so about 10 days ago I thawed it and put it in a zip loc with the appropriate amount of TQ and Brown Sugar. I was going to smoke it Wednesday but timing just didn't work. So today was the day. Pulled it out of the fridge at 6:30 this morning, rinsed and let it soak in clean water, while I was getting the smoker ready. Patted it dry, seasoned with SPOG and a little Honey Powder, then on the Smoker at 7:30 AM Smoker at 225º and using Pecan Smoked at a steady 225 º for 5 hours, IT was 160 º. Moved to a foil pan, dumped a can of pineapple rings and the juice in, covered it an back on the smoker. Cooked about 3 more hours, IT was 202 º. Pulled it and in the oven set on warm till supper. I didn't post the whole curing process Look at Bear's Step by Step http://www.smokingmeatforums.com/t/138526/buckboard-bacon-and-pulled-cured-boston-butt-ham ~ Thanks for looking, it was good !!!