The chef at my boat club gave me two boneless pork butts that he had frozen on Easter Sunday. I told him that I would smoke them up and bring them in for him to put on the menu as a special. First of all sorry for no pics. I know, I know, no pics=no cook, but believe me, there was a cook. And it was great! Took butts out of freezer and into fridge on Tuesday nite for the thaw. Friday morning, out of fridge, rinsed and rubbed with Magic Dust, wrapped in plastic wrap and back in fridge. Decided to use MES so I wouldn't have to stay up all night tending a fire in my CG. Before we left for the boat club at 5, I filled water pan, turned on and set the MES to 200 degrees to warm up. Returning home around 9:30, got the butts out, cranked up the smoker to 275 and then gave the butts another quick dusting of magic. Butts got into smoker about 10:15, turned temp down to 235 and started the smoke. Using chunks apple and cherry about size of my thumb, I added a couple chunks every 30-40 minutes until I fell asleep around 3 a.m. Woke up on the couch around 5 and checked temps. One butt was around 157 and the other around 163. I decided I wanted a little more bark so did not foil at this point. I went to bed. I awoke about 8:30 and ran to check my temps. By now one butt was at 172 and the other at 175. So we wait. And wait. And wait. Checked the MES at 11:00 and it is still cranking at 235, so we wait. At 188 I decided to foil and continue to cook. Finally at 1:00 in the afternoon, the first butt hit 205. Out it comes and wrapped in towel and into the cooler. At 2:00 the second finally came out and got the same treatment. I had a batch of Soflaquer's finishing sauce made up and all of it goes down to the boat club. Now Stan, our chef, didn't even want to take them from me, telling me he gave them to me, but we decided he would take the bigger of the two and feed my wife and I as well as a couple of other people that were doing work around the club. As he was pulling the pork, his eyes got wider just smelling all of that pork and rub goodness. As he tasted it, he let out a low moan. This was high praise for me because his food is delicious. Well, he fried up a batch of sweet potato fries for a side, gave us the option of slaw on the sammie or on the side. When mine came out with the slaw and the fries my mouth began to water. I got high praise from those at the table with me and we all ate and enjoyed the good food. The second butt I shared with some neighbors who have been especially helpful recently. One neighbor's young girls were the ones who commented on the good food we gave them. Didn't expect that out of her, but I appreciated it all the more. Back to the boat club. Saw the chef last night and he gave me some more feedback. Apparently he did not put them on the special menu, but brought some out for some patrons that were at the bar after the kitchen had closed. He said he made up about 10 or 12 sammies with what he had left (let's see, 7 sammies on large onion rolls earlier and 10 or 12 later, kinda wonder what happened to the rest of a 9 pound butt). Now I will give you his words: "Marty, that stuff was the bomb. Those people ate up on that and wanted more. They wanted to know where it came from and I had to admit that I didn't cook it. They want more. They ate up all there was and started picking at the fat that was left. They looked like crack addicts!" Now he says he'll get me all the butts I want, bone in, boneless whatever I want. He also wants to do brisket with me. He's even talking about getting a smoker for him to cook on. Wait till I get the boat in the water and start spending weekends down there. Then I'll get him hooked on fatties and ABT's. This is going to be a great summer on the river!