It was 2am or 17 hours of cook time when I finally got 195 internal temp readings. I foiled them, stored them in a preheated cooler, and pulled them this morning. These were my first true butts, as my previous pulled pork was from other pork shoulder cuts - I have to go out of my way to find butts. I can see why these are so popular among BBQ folks. They pull so beautifully.