Here's some pics of my first overnight pulled pork cook. I cooked a 8.6 pound butt. I followed the Naked Whiz guidelines. Put in on about 8 PM the evening before. I was amazed at how much lump was left over (I loaded it 1/2 way up the fire ring). I maintain the dome temp between 210 - 240 (went to bed at 11 PM with dome at 230, woke up at 6 AM and it was at about 200. I had prepared for it to take 2 hrs/pound to cook (17 hours), but it only took about 12 hours, in fact, the internal meat temp started at 44 at 8 PM, and was already at 139 at 11 PM. I pulled at internal temp of 200 wrapped in foil, towel & in the cooler, and it was still warm when I pulled it apart 5 hours later for lunch. Incredibly moist & delicious! Hope I remember how to post pics.
* Couple questions:
Why did this butt cook faster than the planned 2 hrs/pound?
If I want to cook multiple butts, do I add the total weight to determine approximate cook time or base it on the largest butt?