Pork Butt Roast 4.4 Lbs. 12 hrs prior, mustard and GrillMates Pork Rub & a pinch of Slap Ya Mama [ Go easy. It's HOT. ] Back in fridge. Saved some of the drippings in a water pan for use in re-heating PP later. Smoked with hickory for total of 12.5 hours. Very slow going the last 4 hrs. Sprayed it every hour with a 3 to 1 mix of apple juice and Captain Morgan’s Original spiced rum. At 165F wraped it in Heavy Duty aluminum foil. Put some of the spray in the foil to help braise the meat. Put in a pan in the oven set at 250F. Continued to cook in oven until the internal meat temps got to 200F ( 2.5 hours. ) Attachment 22354 Removed foiled meat from oven, wraped it (still foiled) in a couple old bath towels and put it in insulated cooler to rest for an hour before we pulled it. Attachment 22355 From "Backyard BBQ" by Richard McPeake Twice Smoked Pulled Pork "I have won numerous ribbons and awards for my twice smoked pulled pork. You can't go wrong with this winner!" "Remove from smoker, allow the meat to cool (in the foil), once cooled, hand pull. Allow meat to stay in large pulled chunks. Place the pan back into smoker about 1 hour before service to increase the smoke flavor. Just before the service toss the meat well." Attachment 22356 Finished. Comment from guests: "We feasted on the pulled pork last night. It is unbelievably tender."