My wife and I volunteered to make pulled pork for our bowling league banquet/payoff night. The owner loves PP, but his wife says she can never make it right. Cooks it low and slow at 300* for about 6-7 hours. Always comes out tough. So we volunteer, our donation. Everybody brings in something, this was ours. I started prepping the butts on Friday evening, rinsing, applying rub and wrapping in plastic wrap. We were going to eat on Sunday evening about 7:30, so I was trying to time my smoke in my MES accordingly. I figured on about a 16 hour cook time from previous experiences. I didn't want to stay up all night so I figured some time resting in foil and towels in a cooler would bridge some of the time. Might have to put in warm oven to carry over. So I start the MES at around 4:30 to give it plenty of warm up time for a 6:00 pm start. Controller set at 230*. I fed chips and small chunks to the wood miser every 45 minutes or so until the meat therms read 160 degrees. This was about 2 a.m. Then I went to bed. I woke about 8:30 - 9:00 am and the therms read 182 and 175. I figured we were doing ok, about 15 hours into the smoke. After 16 hours, still at 188 and 176. After all the threads I read here, I was going to be patient, after all, still a long time to dinner. After 17 hours the first one finally hit 200. While getting my crap together (like I should have been ready in 17 hours), it rose to 202. OK, let's get it out and wrap it up. The money shot! Pulled Did I mention that the second one was still at about 180 at this time? Well, I decided that patience was a virtue and let it go at 230* in the cooker. Finally after 21 hours, it was ready to come out, IT at 200*. Everyone loved it, especially the owners of the lanes.