Since this is the first weekend of College Football I'm going to have some Friends over for Football, Food and Adult Beverages. Today I'm Smoking a 7.8# Bone in Boston Butt for Pulled Pork, put it on this morning at 9:00 just hit the 5hr mark and I have an internal temp of 160. Usually I go Low and Slow but trying a higher temp cook at 175, going to Wrap it at 170 and start checking for tenderness at 198, when I can pull the bone with no resistance (sort of like Scum's offensive line) I'll pull it off to rest. I also just threw some Bacon on there not sure what I'm going todo with it, probably going to make some Pig Candy.