So I scored and my wife wants pulled pork for Mother's Day. Win win. Picked up a nice 8.6 pounder on sale for $11.11 at the Winn Dixie last weekend. Got it rubbed down last night and on the smoke at 8:40 this morning. Hoping for dinner at a normal 6ish hour tonight. Mini is parked at 233 degrees. I even left for an hour to pick up my daughter a pool since its 90 degrees today. Temp was 240 when I left and 239 when I got home. Awesome little smoker! Got two probes in the meat and one about an inch above the grate for the pit temp. Igrill2 is a nice unit if anybody is wondering. Wish me luck. Haven't done a butt in a while. Should I foil at 165? Then back on till?