We're headed down to see the folks for the July 4th weekend. Since it's a 5 hour drive, and the party is Saturday, I cooked a couple of butts, in advance.
They had butts on sale at Harris Teeter for $0.99lb, so I got a 9lb butt and the butcher cut it in half.
They only took 8 1/2 hrs at an average temp of 240 in the 22" kettle with the the SnS. I checked them when the larger one hit 198 degrees, and the probe went in like buttah! Wrapped them in foil for a couple of hours, pulled, vacuum sealed and froze 'em. They're ready to travel and reheat for the 4th. I'm not crazy about re-heating pulled pork, but when reheated in vacuum bags, in simmering water, it tastes really damn good.