Heya neighbor! In case you forgot, I live right around the corner from you in Kennesaw, Georgia.
As far as Boston Butts, I do pretty much what everybody else does. I keep on the smoke until I'm sick of tending a fire (8 to 9 hours or so), then wrap and finish in the oven till I hit 190 or 200. This give me time to shower and nap after all the beer I drank while tending the fire. After the oven I wrap them in a towel and put them in a cooler for an hour or two, then pull. Make sure you mix in a little vinager finishing sauce to sweeten the pork (I use a combo of cider vinager, brown sugar, salt and crushed red pepper).
“If you don’t know who I am, then maybe your best course would be to tread lightly.”
For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm