Looks like a few of us cooking butts. Mine is 8.5 lbs. Put it on at 8:30am. Planning on 12-13 hrs cooking. Will pull it and save to Super Bowl. Pulled it out 30 mins prior to cooking. Injected with apple juice, worchester, and rub. Nice not too spicy mix from ruffs bbq in Denver. Put the same rub, with a mix of their sweet rub on the outside. Temps have been running in the 220-240 range. Using persimmon wood for the smoke. Going to wrap in foil at the 165-170 range. Take to 200-205 before pulling. Thanks for the great advice in other threads. I'll post pics when done.