I smoked up 6 pork butts for my mom and dads 50 anniversary party and took some picks, thought i would share with you all. started with 3 packers packers from cash and carry each packer was close to 20lbs, I cut through the fat cap on 3 of them trying to find out if there was a difference in the moistness I did not notice any! they went in the smoker at 275 degrees for 12 hours than foiled with apple juice to an internal temp of 195 took about 14 hours, I rubbed them down first with some mad hunky rub I get off of the smoked meat forum I belong to. finished up with 2 hours of pulling pork. A lot of work but By the way people attacked it and the compliments it was well worth the effort.