Put a 9lb. Pork butt on the smoker at 12:15. Deboned and split in half, hoping to cut the cooking time in half.

Bet those are going to be great

Great idea.

Gracias!
Internal temp is 183° now. It ought to hit 200° on my last stick of split wood.

Ran out of splits, pulled and moved to the oven. 1/2 @ 198°, the other 188°. Will pull one out in a little while. We are both a little hungry, kitchen is smelling like BBQ.

Probed tender and pulled 1/2. I had wrapped w/butcher paper @ 5 hour mark, lots of drippings retained in the paper. Put some in a tortilla, then seconds of straight meat. Total cook time 8 hours on this half, the other is still in oven, will check after 9th hour.

Looks great. Pulled pork is one of my favorites.

Thanks Jet! The second half came out of oven and got pulled. More course muscles in this half, but was happy with the results. I think removing the bone takes away the heating from inside the butt. But it saved 60 minutes off the cook time splitting it.
Your results may be different. I also kept the fire around 250°.

Great looking smoke ring. How was the smoke flavor?

Smoke taste was how I prefer, using well seasoned live oak.

Yum !

68: What was the final temp on that last half? I shoot for 203-205, but it can seem to take forever sometimes.

I pulled the last half at 198°. It will be fine as chopped pulled pork.

Very nice!

Never checked the temp on a pork butt once in my life. Looks good though!

Yeah, usually if the bone pulls out, it’s done. But I deboned this one.