So, I'd been wanting to smoke some pork for pulling, and read up on the suggestions (and the hell) for butts. Decided I better start it early to make sure it was ready for dinner. I had a brisket go 14 hrs, so I knew I would be into it for at the very least that long. Picked up the nice 2 pack of boneless from CostCo ($1.89 /lb). These were very pretty, no bones and trimmed pretty good. I used coated one with mustard before adding a KC BBQ dry rub. The Dry rub recipe is one that I found on (of all places) About.com Here are the 2 of them all wrapped and ready to sit for a while in the fridge. Skip ahead time. Here they are after the first 8hrs of smoking. Started them out @ midnight Friday night on 180 deg. The open area to the front left of the smoker is for the bean crock. Needed to pull it out to add some seasoning to it. At 168 deg, (16 hrs) I put them into a foil pan with about 16 oz of liquid (1/2 & 1/2 water / apple juice). 2 1/2 hrs later they were at a real nice 200 deg. After 18 1/2 hrs in the smoker and 1/2 hr resting they were ready to pull. You can see the one on the right has a little bark missing....I couldn't help myself!! I had to pull the mustard coated one first to try it out. (I didn't really notice much difference). They both pulled nice and easy. And here's the money shot!! The beans and ABT's were off the smoker. BBQ sauce was from a recipe on found on SMF. Thanks to Mrs. Talan for the corn bread and drunken apples (recipe from Famous Dave's). Thanks for looking. Enjoy all!