Well, it's like riding a bicycle. My first butt attempt since last winter. It was probably "the best I have ever eaten". I know,, I say that about everything, everytime. [p]Either you Yankees have smaller butts than us Suthahnas, or it's just us being closer to sea level. My slow cooked butts always take 25 to 28 hours to get up to 200 internal.[p]I put this one on at 2:30 Friday afternoon with at dome of 200 and internal meat at 35, and took it off at 6:30 Saturday evening. It was at 181 internal when I removed it. It was done to perfection, but I like to go up to 200 internal if it don't take much longer. The fire did cool off to 100 dome during the night, but I caught it and stoked it back up. The internal of the meat was still at 148 then.[p]Someone needs to develope an automatic "bumper" that will bump the EGG table every couple of hours during those slow night cooks. It seems that as coals burn out and fall away from the main pile, it leaves a small void. During the day, I usually lift the edge of the table slightly and bump it on the ground to cause the void to cave in.[p]Im at work right now. Couldn't write this last night because after pigging-out on the pig, I only had interests in cheesecake, shower, History Channel and snoaring. Yall have a good ending to your weekend.