My first Boston butts for pulled pork on 40" MES 2.5 BT. Using AMNPS with pitmasters choice. I am thinking about 14 hours but will cook to roughly 200. Pork probed and AMNPS fired up.. Pre-rub looking good. Used sweet heat blend with chipotle, turbinado, espresso, garlic, freshly ground BP, sea salt etc... The waiting is the hardest part.. I will gladly Q-View finished goodness..