went to a local pork outlet today picked up 4 butts they are small and range from 4 to 5 lbs ...so tommorow will be the day to experiment on these, i am going to make up some rub from some of the suggestions from you guys on the forum..i am thinking 8 hours to cook @ 225 to 250 to get to around 190 does this sound about right??? then pull and foil and let rest in cooler for a couple of hours,,...the first thing i cooked when i got my WSM was spatchcock chicken....came out awesome...and have done a meatloaf which was a hit with the family.... love this website great reading and ideas from all you experts.............wish me luck