I got two pork butts from Sam's at about 17.5 lbs total. Brined for 12 hours... Then I rubbed them in mustard and dry rub. Off to the smoker...temp set at 225 to start. What a great day for smoking! I love my stick burner! Burning oak and wild cherry. Both pieces stalled at around 157-159 degrees. This is at internal temperature of 161 and 167 right when I pulled them to wrap in foil. Once foiled, I bumped the smoker temp up to 275 for the remainder. Very juicy! Pulled out of the smoker at 205 internal after 12 hours total cook time and then I wrapped them in towels and placed them in a cooler to rest for about an hour before pulling. They just fell apart. Still very juicy and oh so tender. On a bun with a little sauce....pure heaven! With some mashed taters and gravy over the pulled pork...This was sooooo good!!! Thanks for looking!!