Well, technically, pork shoulders. I have had two 9# roasts on the smoker @ 230 degrees since 7:30 am. They just reached 155. I dropped them in foil pans and wrapped with foil, dropped temp to 210 and they are on their own til 5:30 am. I guess we'll see how it works out.

Sounds good for sure!
What temp do you let it get to?

That'll work!!!!

Those are moving super slow. Should be done in 10-12 hours total. You sure you are running 230?

The buts I have seen at the pool lately, makes me think the butcher missed some trimmings

I run brisket 24 hours and I can cut it with a fork. I am betting you will be pleased.

Here I thought this was going to be a thread of some Hot Babes!!!

I have had them stall and take what seemed like an eternity to get to where I wanted them

I need to throw a few on the smoker and vacuum pack portions to thaw and enjoy later

So, How did the over night butts turn out?

They were fine. I pulled from smoker at 6:00 a.m., they were just shy of 190 degrees so I put them in oven at 250 for about an hour to finish them off. Still moist and easily pulled. I was a little surprised it turned out that good. I did inject with apple juice prior to smoking, may have helped.

I figured they would be good to go. I should cook one before long. I may throw it in the Dutch oven. I am glad it worked out for you.

I usually smoke shoulders at 225 for 1.5 hrs per pound. The shoulder blade pulls out like a hot knife in butter.

i smoke lot of butts.

i catch em on sale and buy a lot.

takes me about 24 hours to get em done.
put mine on at 230 degrees till 170. then i wrap em and let em go till 190-200.

when they get to about 170 or so they will stall and take long time to get to 190-200.

Interesting that it’s taking that long for you fellows. I smoke for the first hour at 190 degrees which is the smoke setting on my smoker. Then bump up to 250 until I reach 170-175 internal temp. Then wrap with aluminum pans and foil over top. Let it keep riding at 250. Pull at probe tender or somewhere in the neighborhood of 200 degrees internal. Usually takes me 10-12 hours. Clean bone pull every time and I haven’t ever had to use the bbq pulling bear claws to pull my pork, pulls very easily with your fingers. Probably done around 100 butts this way. Couldn’t imagine what I’d have left after 24 hours

The smoker I bought didnt have a 275 setting, which didnt seem like an issue then, but wish I had it now. I was running into the same issue with them taking forever, waaay longer than the internet claimed it should. I started leaving them out at room temp longer before putting them on and I toggle between mostly 250 and sometimes 300. Some would think Im insane but they are no different than the really long cook at 225. I got a set of the claws to rip it apart for fathers day. Way better than using 2 forks.