Two Boston Butt's, covered in yellow mustard and a homemade rub. Hit the smoker at 8:00 AM. Smoked at 230 degrees with Royal Oak Lump and Hickory. Added a whole pork loin (cut in two) at 12:30PM. Pork Loin was done at 5:30 PM for a dinner party. This was my 1st pork loin on the smoker. Excellent! The two Boston Butt's stalled at 165 degrees for 3.5 hours. They didn't finish on the smoker until 8:30. Went into the cooler for two hours (so I could watch Ryan Newman get a fourth place finish). The finished product.