I smoked that Piggies Butt!!! (Thats for any Arkansas fans out there!) Smoked 3 pork butts, about 6 lbs. each. Used the method from the "Johnny's Pulled Pork" recipe and thread that was revived a couple weeks ago. Brined it and then rubbed and put on grill. About 3 1/2 hours in to the smoke Foiled at 170 and taken to 200 then rested in cooler for about 2 hours. Just before pulling. THe results This was my third attempt at butts. First time (prior to finding this site) was ok. Decent smoke but sliced because I did not know to go to the higher temp to pull. Second attempt (before this site) was AWEFUL!! I was of the school that more smoke the better and the meat was horribly bitter. This meat was Spectacular. Partially dumb luck I am sure, but I just keep reading and applying new ideas.