A 8.31 pound pork butt, I got up at 4 a.m. in the morning and had it on at 5:30 a.m., that includes injecting it with a marinade I made up that had a fresh habanero from the garden in it and seasoning it with a rub I made. After 5 1/2 hours into the smoke I took a quick peak at it to see how it's doing. After 12 1/2 hours of smoking it finally hit 195° - 197° mark, I let it rest for about 30 minutes, I had some hungry people lol wanting to eat, otherwise I would like to let it rest a little longer. The sandwiches tasted awesome and I used a best odds sauce on it with some sweet coleslaw that I picked up from local store, I have to admit that, the best odds sauce is very good. I also did some ABTs, I cored out the center of course. (not shown in picture) I fried up some pork chorizo (Mexican Sausage). I put cream cheese on first. Added a nice layer of chorizo. Put a hefty amount of fresh mozzarella cheese on. And wrapped some apple wood bacon around them and cooked them indirect medium heat for about 35-40 minutes (until bacon was done) and they were excellent. I didn't get a chance to get a picture of the finished cause they were all gone.