I usually buy my smok'in meat at Sam's. Butts come bone-in and two to a cryo-pac, usually about 16 lbs. -- 8 lbs. a piece. This usually takes about 12 hours: 1.5 per lb. With a little prep, wrap, gett'in beers, and cleanup it's at least a 14 or 16 hour day to do it low and slow. I usually do both Butts at the same time. My theory is that the 1.5 hours per lb. is to let the heat penetrate through that thickness of meat. The smoke ring and smoke penetration is about 1/2 inch or so. What I'm dancing around is this. Has anyone experimented with taking a Butt and slicing it to 1/2 thickness? I'm talking about doing 4 halves instead of 2 wholes. It wouldn't have twice the surface area, but would have half the volume for each piece. If it's 1.5 hours per pound for each piece, then that should let the heat at the meat a little quicker, get more smoke penetration, and more bark formation. Mght reduce the fat a little too. Did 2 butts and three full ribs. No Q-views tho. How 'bout them PATRIOTS!!! 108-yard run for a TD!!! Hell of a way to start the second half -- making history!!! Tear'in it up... WOOOOOOH!!! Brady and the boyz are headed for number 4 Superbowl win.