Hi all, I am planning on smoking my first ever butt next Sunday. So far I've done a small brisket (b- IMO) and a slab of spare ribs (d IMO) on my el cheapo offset smoker. I spent a couple of hours yesterday researching on here and various other places on how to do this. So far I've come up with this information: 1) Boston butts are amazingly forgiving...which in my case is very important. 2) It takes approximately 90-120 mins per lb to cook. 3) You need to get it to 140 in 4 hours 4) for pulled you need to get it to 205. 5) don't inject I have just a few questions: 1) I've heard that the meat stops taking the smoke after a certain point....now for an approximate 8lb butt @ 1.5hr per lb would take approximate 12hrs plus 1hr for resting...could I take it off at the 6hr mark and stick in the oven for the remainder? What temp? 2) I purchased a wireless thermometer from wally world, when should I insert this into the butt? Where would be the best location on the meat for it to be? 3) if I plan on eating about 6:30-7, would starting @ 4am be a safe bet ?