Finally did a butt for the first time yesterday. I have to say I am totally hooked. This has to be one of the lowest-maintenance, most satisfying things I've cooked yet. It was about a 5 pounder - rubbed it and sauced it the night before I put it on. I stabilized at about 280-290, with some hickory and applewood chunks, and cooked for about 6.5 hours until it was about 195 internal temp throughout. I let the temp creep up over 300 for the last hour or so as it seemed to be taking forever. FTC for about 2 hours after that. Felt like I was pulling the bone out of butter. It was just absolutely delicious, juicy, tasty and just enough smoke flavour. Will definitely do this again.