I made a 7.5lb. pork butt last weekend using Ben's method on this website. It was a no hassle, easy meal to prepare. I started the butt at 9:30am. Then I sealed it in double, heavy duty foil at 3pm (about 170 degrees)after pouring some BBQ sauce thinned with some vinegar and water over it. At 4:30pm - 200 degrees I removed the butt, rolled it up in a bath blanket and put it the cooler. At 6:30 I pulled it and served it. It was soooo good. Moist and flavorful! Can't wait to make it again. Thank goodness my egg behaved and only required 1 adjustment in the 1st hour of egging. That baby stayed constant between 240 and 260 throughout the whole 7 hours. I am from California and no pulled pork expert, I'm wondering whether Elder Ward's recipe produces a similar end product or not.