Next update. I went out 20 minutes later, temps were 130. Oh well. New batch of charcoal. Temps were 265 last I looked, meat was 185, almonds were done. And pretty tasty. I made the finishing sauce from thesmokering.com, and it's waiting. Recipe calls for red pepper flakes, but I used the Southwest Chipotle shake that Sam's has just started carrying again. Smells pretty good for a cup of modified vinegar.
I'll be editing in pictures shortly...
Here it is after 8 hours or so.
After the fire went out, and I started another, and put the butt in for another hour, here it is out...
Here are all the little bits of goodness that I washed off of the foil with my "basting" liquid.
It pulled perfectly. What a dream; it was everything I've ever wished for out of a pork butt. I wouldn't hesitate to enter this in a comp...DW wouldn't even keep out of it. But she did tell me not to talk about comps 'til I'd cooked 4 like that...Boy would I love that!!