One of my favorite ways of doing pork butts this summer is to buy two pork butts, remove the meat from the bone into smaller pieces and cook on my UDS. I rub the meat just before I put on the pit and cook at 245 - 275 most of the time and then the past few hours I spritz with a mixture of apple juice and brown sugar that I heated up and then filtered through a coffee filter for a nice bark on everything. Usually takes about 6 - 8 hours depending on thickness of meat. I can cut into pieces when done and make sandwiches or I can just toss a chunk of meat on the plate with some sides... best of both worlds. Don't get me wrong, I love me some pulled pork and have cooked my share of butts over the years, but I have no patience for over nighters this summer and this is some knock out stuff. Sides will be some cole slaw and what ever else I have laying around. Also making some bread pudding using French bread. Nothing formal at all.