We are having our 21st annual moto guzzi rally next weekend. So my lovely wife brings me home two 15lb pork butt roasts...Rubbed em down yesterday afternoon and on the smoker this morning at 5:30am. I like the 195 to 200 degree range for pulling. I also use 1part Captain Morgans spiced rum to 3parts apple juice for a spritz. Puts a really nice bark on the meat. Hoping to have them finished and ready for pulling in 10 hours or so...Good luck with your smok'in...
Steve
Steve