I'm smoking a 9.6 butt as I type this. It's not going to be served until noon Monday! I'm thinking outside the box by smoking it on the Weber for 8 hrs and then I'm going to foil it and keep it in a 170° oven unt il Monday. I'll add some apple juice to keep it moist. Based on past experience, the butt will probably only be about 160° or so. Tomorrow I'm going to smoke a 7 lb butt and pull from the Weber after 6 hrs, foil it and add it to the oven. Monday morning I'll open the foil and crank up the heat to around 200 until they are pullable. I'll report back on this 48 hr smoking experiment. One drawback is thar the oven times out after about 12 hours, so I'm going to have to turn it off and back on a few times between now and Monday. I have a pic but I'm going to have to upload it to my photo site first.