Friends sorry about gloating but dang, I love smoking big ol' juicy butts. First weekend this month, I hosted a BBQ for folks at my church. I wanted to invite older folks, friends who don't get out much and folks who just moved here. What's better than a nice BBQ (of course, I'll use any excuse to que). Here's are some pics of my latest and greatest. 2 big ol' 9lbs butts, cleaned and ready for prepping Rubbed down. I like using Jeff's rub for pork. My secret weapon of choice is my good ol' reliable WSM. For the smoke, I used 3 pieces of Hickory and 3 pieces of Cherry. Yes, I used 6 pieces. Normally, never use so much wood but since I smoked a larger quantity of meat, I decided to increase the wood. Once my oven is up to the right temperature, I just put the meat in and I have the water pan filled with water. After 4 or 5 hours, I'll open the smoker to insert my Maverick ET-732 into the thickest part of the meat. And, since the top is off, I'll do a light mop. Also, I never, ever foil. The only time my meat sees foil is when it's removed from the smoker and in the resting period. No, it ain't burned. My girlfriend was freaking out. She thought the meat was burned. And was so concerned about what everyone was gonna think--rookies. lol All shredded up. Final product. I put the shredded meat into my dutch oven and then add 2 servings of, "SoFlaQuer's Finishing Sauce". I always add 2 servings. Once the meat cools off a bit, I refridgirate it. I always let a day pass before serving it--in my opinion, it taste much better the second day. The next day, I warm it up with a little apple juice and another serving of SoFlaQuer's Finishing sauce and then serve. Honey hush, my guest went through all that pork in under an hour and a half. And, nearly all asked me to smoke a butt for them. I need to start charging. Thanks for looking!