Thanks to all of you who responded to my questions yesterday regarding my slow butt. This was not my first one, and I honestly can't tell you why it took so long this time. Internal temp dropped 20 degrees when the fire went out in the early morning hours, and it took me almost 5 hours to make up that temperature. Weird - all my thermometers check out perfect in the boiling water test. At one point yesterday, the internal was stuck at 176 for about an hour and a half. I moved the polder probe and hit 192 immediately. Not sure what that was all about. Anyway, buzzer went off shortly after 5 - I took him off, wrapped in foil and towels, put in cooler etc and we were eating at 6:30. Delicious, not the least bit dry (I should mention that at hour 21 I tented the butt with foil) - company came over and raved and raved about how good it was. I guess the lesson here is to just be flexible about when you eat.[p]Pulled pork enchiladas tonight. Yum.