Just finished pulling this pork butt. Went 9.5 hrs, bouncing from 250-275*. First 2 hrs it got hit with hickory chunks then just straight kingsford. Last 45 min. was wrapped with parlay and brown sugar. Blade pulled out clean and 2 forks pulled it easily! Ran out of money rub so we made our own with the basics, turned out fantastic all the way around. I also put 5 medium sized Yukon golds on and brought them to 170* internal, then to the fridge. Smoked potato salad, pulled pork, and fresh sweet corn for dinner tomorrow! We really love our BPS and have yet to have a bad cook on it. I've got lot's of picks on this iPod and will be adding more pics soon! Cannot add pic for some reason