Started with a 6 1/8th pound Boston Butt (bone in): Then started making my rub (top row is 3 TBSP, bottom row is 1 TBSP) the red one in the top is Hot Hungarian Paprika. A quick run thru the spice grinder: And then, onto the beautiful butt! Wrap it in plastic wrap and put it to bed in the fridge for 11 hours: Into the GOSM at about 250 with hickory at 6:00 AM. Change the wood every 2 hours. At 4:30 it was at 175 (by redi check 37) Foiled it and put it back in. By 6:30PM it was at 202. Pulled it out, set it on the counter to rest and got the slaw and potato salad out of the fridge. Here's what it looked like at 6:50PM: Oh, yeah, the bone pulled clean! Then I pulled half of it to serve: Ya know, when your bride takes one bite and says, "Oh Yeahhhh!!!", ya gotta consider it a win! Thanks for looking.