I usually smoke 10 lb. or better butts but Kroger only had smaller ones so I looked through all that was out and finally came up with 3 that was a little over 8 lb.
They didn’t take nearly as long as the heavier ones do. These finished up at a little over 200 degrees internally in only 8 hours over lump and hickory.

Looks good but kinda dark. Did the bone pull out... ??
Two thoughts going round these days, low and slow or hot and fast.

I usually foil them about 7 or 8 hours but these were done at 8 hours. These were locked in @ 240 the whole time.
I always smoke indirect with the platesetter on my egg. They are a bit dark but not burnt....bark is good.
The bones are on top of the butts in the pic, they pulled out like butter😁

If IT was over 200, I'm sure the bone pulled easily. I do agree on the dark bark though. These turbo butts?

The smaller ones did turbo a little I guess.....with smaller ones I’ll drop back to 220 from now on.
The 10 lb plus butts do good for me @ 240/250.
Y’all need some of these claws if you pull the pork....they work great!

Have you calibrated your thermometer lately? That's awful fast to finish an 8lb butt, let alone 3 at 240. Your dome thermometer wasnt sticking in the front butt was it?

No I haven’t.....I was a little surprised that they were done!
I go by the old adage, if your lookin it ain’t cookin, so when I opened it to foil they were done.
I usually foil larger butts around 8 hours and then go on to bed and get them off the next morning, 16 to 18 hours.
I bet it was stuck on the front butt.

They should have been done. 8lbs at 240 at an hourish per pound . I do 250 at an hour per pound, always turn out great but I use a pellet grill. None of that wrapping after x hours and back on the grill stuff, just cookem. on the bear claws.

Wrapping keeps the flavor in. 👍

Where'd you get the claws........

Amazon. They work miracles.

👍🏻

That’s what I was thinking. But if they taste good that’s all that matters

top cat I did get
the claws from Amazon a few years ago as part of a Father’s Day gift from my boys.
The butt’s were good and moist but it was a good thing I checked them when I did because
they would have gone south pretty quick from that point.
I got them vacuum sealed in 1/2 pound bags for my son to have for a quick meal while he’s in his Physical Therapy program at UAB.

I had some left over from a wedding a cooked for a few weeks ago. Thawed it out and heated it back up in the oven. Just as good as or better than it was just after the cook. 😋

Wally World has them.

Double wrap them in foil when you take them off, line the bottom of a cooler with a towel , stack in the butts, cover with another towel . Shut them up in there for 2-4 hours then pull the meat. Cooler time "finishes" them , they'll be moist and flavorful. Folks make smoking butts waaaay harder than it has to be.

Guy that cooked the best I ever had rubbed thawed butts the day before cooking, wrapped in saran wrap put them in the fridge . He put them on late evening on a Traeger at 250 cooked at 1 hour per pound. No 2 hours smoke , no up and down with temp , no pulling wrapping then back on the heat. Just go to bed and take them off next AM. Then in the cooler to finish. Nothin' to it.