Thanks to all of my egghead forum sensei's who are (and will!) guide me through the process. I've got 3 pork butts each weighing in at 8 lbs. Mustard-based rub with paprika, salt, cayenne pepper, onion, etc. I put the meat on at 8:30 Chicago time tonight (and can you believe it --- it's like 40 degrees outside --- welcome to summer in Chicago?!).
8:43 and the temperature appears to steadying around 240 degrees.