=Mark wrote: > I dunno, when I smoke pork butt it goes on for at least 8 hours... Do you brine it first. I find that reduces times across the board. And I use a remote read internal thermometer to go for a "cook to" (for pork about 145oF) temperature. But, then, I likes me pork pink in the middle. -- ENJOY!!! From Uncle Dirty Dave's Kitchen Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider ... All charming people have something to conceal, usually their total dependence on the appreciation of others. -- Cyril Connolly