Had company last night (total 7 folks) and decided to do a 6 lb pork butt on my Green Mountain grill. So very glad I decided to add these 2 beautiful beer can chickens. Figured pork would be about 2 hrs per pound and got everything going at 6am. Added the chickens at about 10am as I was cooking at about 190. Raised the temp to 250 at about 1:00pm and the birds were perfect at about 4:30. Pork was another story - had to pull it off the smoker around 5:30 and kept it wrapped for an hour. Was able to pull some very tasty pork to feed company, but about half wasn't cooked enough for an easy pull. So it just came out again after another couple of hours so hopefully it will survive the second cooking. So any advice on how long it should really take would be appreciated so I don't run into the same problem.