So I have not smoked a lot and am very much still learning. Recently I had about 30 people over for my daughter's birthday and figured a butt would be a great inexpensive way to feed them all. I had 2 7 pound buts that I was allowing about 9 hours for. It wasn't quite enough time to allow for it to be pull apart tender, but I was able to cube it. It turned out great still with a standard brine and rub. The interesting part to me was how fantastic it was the next day. I had plenty of leftovers so I took them to work and warmed up enough for a sandwhich. I was impressed with how good it was so I offered a couple pieces to coworkers who also complimented it. Think I'll try this method again when I end up wanting some smoked pork and don't have time on the day I want it for. It's a lot quicker to warm it back up and serve!