I had a heck of a time with two butts a few nights back, they stalled at 152, it was late, I tried to cook them off in the oven, then I got "tired" (yeah, tired) and turned off the oven and went to sleep. Next AM I still didn't want to feed anyone this stuff because I never saw the meat get to 200, so I cooked them at 300 until the meat came up to safe temp. They fell apart beautifully, pulled them with those huge clear plastic salad tossing hands (those are REALLY nice for handling hot meat). I've never really enjoyed the black bark, but this time it was SO good. It tastes nothing like the meat, it's so flavorful and different! All I did was a mustard/dry rub prep and a splash of apple juice once in a while. Mixed it all into the meat, I usually discard it, but BOY it's good stuff. It's just hard trying to tell BBQ virgins you haven't burned the meat up and to just shut up and try it. Another tip from SMF!