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n. Illinois | Way to go. I does take a long time to do.
I tried this variation. Smoked it for about 6 hours on the smoker to 160 or so. This is the point of what is called the Stall. I read somewhere that after 6 hours the pork butt doesn't take on anymore smoke flavor. So i pulled it off and put it into a cast iron dutch oven along with some red Wine 1/2-3/4 cup and set the oven at 250 and let it go overnight while I slept, Wanted it ready for a noonish meal time. It worked great and pulled apart so easily and the meat was just devoured with zero complaints and many complements.
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Pork Butt
