I started this Saturday night @ 7:30 p.m. and it finished 15 ½ hours later on Sunday morning at 11:00 a.m.. MES 40 and the wood of choice was hickory. Smoker ran at 235° to 243° pretty steady the entire time. First the pork. This is two 9 pounders from Sam's Club. I’m only cooking one for now. Rubbed with Jeff's rub. I took this photo at 5:30 a.m. Sunday morning. The temp reached 165° after 10 hours so I pulled it and wrapped it in foil. (Notice it plumped up like a football). I pulled it at 165° and foiled. I brought the IT to ~203° and pulled it out of the smoker, wrapped in towels and placed in a cooler to rest for one hour. Here's what it looked like after 15.5 hours plus another hour of resting. After pulling it at 11:00 a.m. this morning I kept it foiled and put it in a cooler with towels wrapping everything to let the meat and juices settle in. The temperature actually raised another 5-8 degrees while “resting”. The bone pulled out and was nearly perfectly dry. I should say it basically fell out. It was HOT! I made the Jeff's finishing sauce the night before to allow the ingredients to blend.(Sauce on left). The two measuring cups are drippings. We skim the small amount of oil off the top and put the rest in the frig. It Turns into jello! Later we take a cube of the jello and place it on the meat when we reheat the pork. MMMMMMMMMMMMMM GOOD! Had to try it out! Stay hungry my friends.