14 Pound smoked pork butt turned out fantastic.

[geofite]

Why not leave it on the smoker with no smoke and pump up the heat to 250° to finish it?

-Mark

The ovens temp is better controllable than the Bradley so when it is almost time to serve it, such as a few hours away and it is still 20 or so degrees short of the desired internal temp and I need to get the temp to where is should be in a more reliable way quickly, so that dinner is not served late, this is when it goes into the oven to finish and bring up the internal temp in a more reliable way.

These large cuts of meat turned out fantastic, tender and delicious.

[geofite]

Geo,

That looks so good, I am going to try it this weekend.  I have only tried Brisket and Ribs.  How do you apply the rub/mustard combo and do you let it sit overnight.   

I just coat the meat with CYM, cheap yellow mustard, then I sprinkle some rub on it and rub it all in. I used about a cup of the rub mix on these large butts. I did not let it sit over night. I just seasoned it and put it into the smoker. But you can leave it overnight.