This is from last weekends smoke: My wife had noted a few days before that we were out of BBQ Pulled Pork, and Pulled Pork Taco Meat. I try to never let that happen, but sometimes I fall down on my job. Anyways, I've been "itching" to try out the meat from our local Cash & Carry (I've always used CostCo before this), So I got up early Saturday morning, well not really early for me, but there was no way I was getting my wife out of bed, and headed over the the Cash & Carry. They had some nice looking 2 packs of boneless butts. I grabbed a 20lb pack, some ribs for this weekend, a new giant flat pan for food prep/serving, and some coffee flavoring. BTW did I mention I am falling in love with my Cash & Carry?? I used Jeff's rub and mustard on one of them, and hot sauce and taco seasoning on the other, as soon as I got home, so they would be ready to go in the smoker at midnight. Started them @ midnight on 225. Checked them @ 4:00 with a quick temp probe, and even though I still am not sure my eyes were open, I verified the temps were out of the danger zone. They finished up @ about 13:00with the internals @ 203 & 200. Here are some pictures, the first 2 are @ about 8:00 when I drug myself out of bed, the last is when they got up to temp. Unfortunately I didn't get any money shots, just shots out of the smoker. Taco seasoned butt: BBQ seasoned (Jeff's Rub): Both in a foil pan ready to go sit in the oven wrapped in towels for a little rest. This was the first time I did the pork without wrapping it up during the smoke. As I was pulling it apart, my wife and I snacked on the extra crispy "burnt ends". I will definitely be doing my pork without wrapping it from now on, there was a lot more bark to mix into the end product, and the meat was perfect, and didn't have any of that "mushiness" I didn't realize it got by wrapping. Thanks for looking, and I will have a few new pictures of ribs later today, or tomorrow, they're in the smoker now!