This weekend... My third attempt at smoking a pork butt and SUCCESS at last! Weber Kettle with coals arranged in a snake configuration with a few chunks of pecan thrown in. Put the 8-pound pork butt on the grill at 7:30am, brought the grill temp up to about 270 degrees and maintained that temp throughout the entire cook. At around 6 hours into the cook the internal temperature stalled at 170 degrees. At that point I pulled it off the grill, wrapped it in foil, then back on the grill and waited for the internal temperature to reach 203-205 degrees. About 90 minutes later the temp had reached 199 degrees, so I decided to probe for tenderness. The temperature probe went into the meat like it was BUTTER!! Pulled the butt off the grill and brought it inside the house to rest it. It was about an 8-9 hour cook from start to finish. I now have A LOT of juicy and tender pulled pork to eat! . The lesson learned this time around was "probe for tenderness" and don't necessarily watch the clock. Next up, going to try a brisket.