Put these two butts (both bone in and about 5 lbs.) on at about 10:30. Have been keeping the cooker temps at about 225-250. Will keep updating as I finish.
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Here are the Boston Butts. Just from local grocery store on sale nothing special.
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Here they are rubbed up.
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This is how I set up my OTG. Top vents all the way open bottom just BARELY open. 12 lit briquets to start the "snake". Peach wood then apple then finish it with a kiss of pecan.
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Here they are on the grill
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this is after 3 hours. This is the first time I opened it. Did a spritz here also.
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Here it is after 5 hours. Second time I opened it. Another spritz.
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Here it is after 7 hours. Third time I opened it. AAAAAND another spritz.
It has now been 8.5 hours and Internal Temp is 192 (on one of them anyway. Will be probe checking for tenderness at 195. See ya then.