How about some butts

My back yard smells so freakin'good right now..put these on last night...this morning I grabbed a cup of coffee, walked out to a wonderful aroma...hope the neighbors are enjoying it as much as I am.

Impressive. You could probably feed the neighbors with all that

I can smell it from here...no wait that is the butt I have cooking! Looks wonderful!!!

I like big butts and I cannot lie.

3rd pan...2 to go.

what temp and how many hours did it take?

13 hours at 230

Trick to cooking a butt is getting internal temp to 200. Pork is done at a much lower temp but a pork butt ain't gonna be ready to pull til it's close to 200. It will NOT dry out as counterintuitive as that seems. It will be more tender being that the fat layers will dissolve into moisture, making it much more tender/juicy

Yep, pulled them off & wrapped them at 200...placed in cooler for 1.5 hours or so..

Yep, 190-200 internal temp makes some damn good Boston butt.

Are you guys wrapping after internal temp gets to 200? I usually get internal temp to 165, then wrap in foil and cook until 200. I also am using a cheaper offset smoke box attached to charcoal grill so my food tends to dry out on long cooks. I've found I get more moisture when I wrap or put in pan with juice or water in it after it has reached a cooked temp. I'm new to smoking, so I'm asking to gain info, not to critique anyone else.

Cook to 200-210 when the shoulder blade is loose, then pull and wrap in foil for 30-60 minutes. Wrapping while still cooking will kill your bark.

Thanks! Do you keep smoke on them the whole 12 hrs, or smoke for 6 and just heat for 6? I ask cause, I've been using just heat after wrapping in foil at the 6 hr mark.

Some people say that a butt quits absorbing smoke after 4-6 hours, but how many competition teams do you see quit applying smoke? None. I smoke mine the whole time. After it's been on for about 4-5 hours and has a good bark, I like to spritz with a 50/50 mixture of beer and apple cider vinegar every 30 minutes.

I did not wrap until after the 200 mark, placed in cooler & started pulling an hour later. Some people wrap at 160 - 170 to help get past the stall...but the put back on unwrapped to get the bark.