I wasn't planning on buying a butt while at Winn Dixie but this one was calling my name.. It looked great. Gave it a real light dose of SPOG. Cranked the WSM at 6am it was gliding comfortably at 225 with local pecan by 6:25. Foiled at 165 and then into the cooler at 205 at 4:30pm. 10 hours...not bad for this big chunk of meat. Out of the cooler and pulled at 5:30. Some of our favorite finishing sauce mixed in. Mashed potatoes and my habernero sauce and some of Smoking-Ks hot sauce made life right. The Womans family showed up and we ate good. For those who don't think foiling makes a bark or ends up mushy take a close look at the pictures!!! Have a great day friends!! Craig 165 No bark indeed!!