did 2 butts and a whole pork-loin this weekend (not all at the same time) and both came out great. butts get a 8 out of 10, loin was a 9.5! butts went only for 11 hours indirect (pizza stone and drip pan) at 275, and were at 195/done! great surprise, PP for breakfast![p]kudos to GFW for a great sauce, very easy and no cooking required. was given in a thread titled "Canadian pulled pork". saucing is definitely my weak area, and this really gives you a nice base to get started with.[p]thanks GFW!!