Cooked 157lbs of Boston Butt for a pulled pork sale this weekend. Turned out quite well I believe. Sold every single bit of it and had to turn people away at the end. Going for 200lbs next month. Got the smoke rolling about 5:00 PM What I was working with. Rubbed and ready placed in smoker around 6PM after warming up to room temp. About an hour. Time to cover about 11 PM they've had all the Hickory smoke they can handle. Some of the neighborhood dogs knew what was up. Finished product about 8 AM. Some of the Butts furthest from the fire box still needed a couple more hours. Let me know what you all think. I didn't inject or baste just a mustard base with a sweet spicy rub I made at home. It included paprika, cayenne, chilli powder, salt, pepper, garlic powder, onion powder, cumin, brown sugar, and just a touch of some table sugar.