Couldn't tell in the packing, but one of the butts was much smaller and it finished first. Let the other continue to cook while we ate, then rested it for a few minutes and pulled it. The Auber was dead on set point, only drifting a degree at the most - never saw it come off 230 degrees once it settled in. I added some sauce to my pulled pork, but my wife said it was good with only a few more shakes of the rub mix. This was my best effort to date - very moist and tender pork with a great flavor.