My Results for 3rd try Smoking Boston Butt

I put the bone-in Boston Butt at 5 am, thank goodness for my barbecue lights. I used apple wood and remotely monitored the smoker temperature and the meat temperature. I intended to let the meat temperature rise to 190 degrees. Smoker was set to 225 degrees. After 13 hours the temperature had risen to 185 and I took it out of the smoker at 6 pm - dark-to-dark smoking. After sitting for awhile, I pulled the pork apart using a fork. It turned out to be very tender and very delicious. Success at last - you just have to let it smoke and smoke and then smoke some more