So we stoked up the clay pots today but with the pork butt.  I have never cooked a pork butt but learned a valuable lesson.  It is a tasty piece of meat but is better to cook it super slow.   

I started the 8.5 pound meat around 9:00 this morning and took it off around 7 this evening. It was internally close to 180 degrees.  The meat was good and tender but not "pulled pork".  But this was nothing the old Chinese Meat Cleaver couldn't fix. 

I found out after reading a few forums that the best pulled pork is around 200 internally.  Now this is pretty hot for meat temp so going from 180 to 200 could take another 10 hours.  We will just have to see how it goes next time. 

So the meat is done the kids are resting and we are headed to my dads house tomorrow.  He wanted BBQ for fathers day so I had to obliged.  We will have pictures of the fun tomorrow.