I call this one epic because of the time it took for these butts. I wanted to try a couple of pulled pork chili recipes so the first step was to make some pulled pork. I got 2 butts weighing in at a total of 14.25 pounds. I shot each one with some pork butt marinade, then covered them in yellow mustard and Jeff's Naked Rib Rub. Wrapped them in Saran Wrap and put them in the fridge overnight. Got up on Wednesday morning at 5 AM and got my Weber Smokey Mountain going. Pork hit the smoker at 6:30 AM with the smoker holding between 240F & 250F. Every 2 hours I sprayed it with a mixture of 3 parts apple cider & 1 part Captain Morgan's Spiced Rum. Everthing was going pretty well and by 12:30 PM the meat was at 165F. Well then I hit the stall and it sat at 165F until 6 PM. Once we got by the stall the temps slowly climbed and by 12 midnight they were finally at 200F. I foiled the butts and put them in a cooler wrapped in towels for an hour. At 1 AM I pulled them and they were awesome. Clean up took me until 2 AM and then I headed to bed for a few hours of sleep. Although the Mrs. missed out on a pulled pork dinner on Wednesday night, she was quite happy tonight when we finally got to eat it. Fitst butt pulled... Second butt prior to pulling... Second butt pulled... Both butts pulled... So what do you guys think, is an 18 hour smoke reasonable for 14 pounds of butts with the smoker at 240F to 250F? I trusted the process and just figured the butts had more connective tissue that the butts I've smoked in the past. I'm very pleased with the results (as was my wife) the length of time just threw me off. I know, it's done when it hits temp and not on time, just surprised that it took so long.