I decided to use my Traeger to smoke two butts that come up to just under twenty four pounds. Both got a good slathering of Louisiana honey and then rubbed down with two different rubs. One was a homemade rub a friend gave me and the other was New Orleans original Firehouse Backdraft Butt & BBQ Rub. The one on the left is the homemade rub which is a bit more sweeter than the other. They went on about 10:00 this morning.
(http://i1183.photobucket.com/albums/x475/Cajunate/Best%20Homemade%20Chili%20Yet%202013/More%20Eats/DSC09398.jpg)
After seven hours at 171* internal temperature.
(http://i1183.photobucket.com/albums/x475/Cajunate/Best%20Homemade%20Chili%20Yet%202013/More%20Eats/DSC09402.jpg)
About 8:20 pm last night the butts were done. I brought them inside and let them sit on the counter until they were cool enough to pull which was about 10 pm.
(http://i1183.photobucket.com/albums/x475/Cajunate/Best%20Homemade%20Chili%20Yet%202013/More%20Eats/DSC09408.jpg)
(http://i1183.photobucket.com/albums/x475/Cajunate/Best%20Homemade%20Chili%20Yet%202013/More%20Eats/DSC09410.jpg)
They were so tender it was hard to keep 'em from falling apart when removing from the Traeger.
(http://i1183.photobucket.com/albums/x475/Cajunate/Best%20Homemade%20Chili%20Yet%202013/More%20Eats/DSC09411.jpg)
They have an excellent smoke ring and flavor.
(http://i1183.photobucket.com/albums/x475/Cajunate/Best%20Homemade%20Chili%20Yet%202013/More%20Eats/DSC09412.jpg)
No pictures of them pulled. I'll get more pictures later today.