Well, I did my second Boston Butt this week. What a difference a little studying can do.... Well here's what I did: -covered 7lb bone-in with spicy brown mustard and plenty of rub, left overnight in fridge -tried to cook at 225F all day, maintained slightly less temp -midday I sprayed it with beer (Yuengling(thought I give it a try)) -after almost twelve hours the inside temp was only 180ish -mopped with vinegar based sauce, wrapped in foil, and put in the oven (300deg) for about an hour (checked every 30min) -maintained the 190 for 35-40 minutes -left out for 30minutes, -bone fell right out, great, smokey, juicy, and tender pulled pork. It's almost gone. We have been whoring out pork sandwiches this week, lol! I must say, I bet I filled up the water pan 4-5 times, was not expecting that much... All in all it had the same consistency as a beer can chicken, very good. Can't Wait to do the next one!