Greetings from north of the border! This is my first post and my first double butt! My friend's girlfriend told me she wanted to host his surprise bday at my place because my patio is much better than hers... it also happens to have a rather nice pit on it (I like it at least). Its a CGSP that I have done the necessary mods on and it has performed pretty well thus far (one 2.5 pound butt, 4 chickens and a rack of ribs). I am feeling really excited about this party, perhaps too excited as I seem to have wrapped in saran, rubbed, and tucked in the fridge for the night, 2 10 pound butts. Its really my butchers fault,I asked him for 2 7-8 pounders and he ended up giving me these, but hey, no guts no glory. I also fabricated my own tuning plate from a 1/8 inch piece of cold rolled steel I drilled several 1/2 holes in. I took her for a dry run and am pretty pleased with the results. at temperature, the spread is less than 10 degrees F!! Augurs well I hope. These forums have been a huge help so far in my quest for the darkest, crispiest bark and the smokiest, moist meat. I was wondering what suggestions you have for when I should put these on? I was thinking about getting up at 4am, firing up the pit and putting on the meat at 5 and going low and slow to have them ready for 7... too ambitious? I imagine at some point I will wrap them to have them finish in time with a couple hours for them to rest before being pulled.... I await your expertise and welcome all suggestions.... I feel like its christmas and santa is dropping a stocking full of pork butt off tomorrow morning.