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Message: [QUOTE="Husky25, post: 3584548, member: 2839"] Been doing pork butt for the weeks I don't a chicken (Throw in a brisket or various cuts of ribs every now and again too). It's about 90 minutes per pound, so longs as you wrap it about 2/3 through and have a decent digital instant read thermometer. It takes too long for an analog thermometer to get a reliable reading and the meat loses too much heat in the process. Brisket takes about 90min./lb. as well, but are far larger than the pork I've been doing. I've only done a few, and I'm still trying to find my groove, but I've found that it's not nearly as forgiving as pork butt. If all else fails with pork, it can be pulled. It's not low and slow, but those "smoke" boxes are exactly for that purpose. [/QUOTE]