Finally got this one right! Smoked an, almost 5 pound Boston Butt and it came out great. Put a nice rub on the butt just before it went on the smoker and cooked it between 225 and 245, using a mixture of hickory and cherry wood. After about 8.5 hours, when the internal temp reached around 205, I took it off, covered it with foil and let it sit for about an hour. The family absolutely loved it!
