Everyone at the party really enjoyed the pork which made getting up at 5am to start it well worth it.
@jeffrackmo here's the full run down of what I did:
-Cooked with KBB. Started with a fully charcoal chamber. Lit 20 coals and put them on top followed by some pecan chunks. Water pan was wrapped in foil, nothing in it.
-Maverick ET-732 for pit and meat temp.
-Two boston butts (17 lbs in total) were trimmed and rubbed with Andy Nelson's Dixie BBQ Rub (
http://www.andynelsonsbbq.com/product/dixie-bbq-rub/)
-Temp settled in at about 240 with a 10 degree swing either way. I ran the top vent fully opened and two bottom vents closed with the 3rd at about 50% open.
-Smoked them dry for about 4-5 hours
-Placed in a roasting pan (above) with a little apple juice and covered. A friend suggested this to me and since I was on a timeline I figured it would help get me through the stall faster so I gave it a try.
-Put the pans back on the cooker and let them go until the butts hit 205 which was at about 2:30-3:00.
-Placed in a cooler and let it rest until just before (4:00) the party when I shredded it and lightly sauced with a Sweet Baby Rays.
Smoker didn't shut down well which tells me the door was letting in a lot of air because the vents are tight. Not sure if I will gasket it or go with the CB door but I will likely do something there. Additionally, I'm going to add a probe grommet as well. Running them through the lid vent was a PITA.