Well, here are a few shots of my first attempt at a boston butt. Being 9.5 lbs, I thought it could take up to 18 hrs, so I started it last night around midnight at 225 F. I watched it close for the first few hours and sprayed with apple juice every hour. Placed in pan at 3 hrs in. The time change last night kinda screwed me up. Woke up at 830a and it was already reading 180 F This surprised me since it was a larger cut, but it eventually stalled at this temp for several hours and finally hit 195 F around 12:30 pm. Just over 11 hours...slightly earlier than I expected. Planning to test my probe setup before my next smoke and attempt to reach 205 F Covered and placed into a cooler with foil and towels for about an hour while I ran a quick errand (beer run). Started pulling around 2:00pm For fun I tried the kitchen aid stand mixer with the dough attachment for mixing and a few finer strands. Worked pretty well Post mixer Warmed up about half the jus in a saucepan after scraping the fat from the top. Poured a little onto the pulled goodness and topped with a splash of Arthur Bryant's sweet heat. Delicious! Thanks to all those who post advice on this site. Very helpful!