Need advise desperately, Very disappointed in the pork butt I attempted to smoke this weekend. It was beyond terrible. He's the specifics...where did I screw up? 10 lb pork butt (bone in) from local meat market I'm thinking it was way too big and I should have looked for a 4 lb one? Trimmed fat cap, covered in mustard and then with rub. Covered with plastic wrap and in the fridge overnight. Got Gas smoker fired up (see pic below). Temp around 225 (has gaskets on the door so no heat loss there. I did 'not' put water in the water tray but did put chips in the chip tray I used the Amazing Smoker 'tray' and lit both ends (on bottom rack). Possible I had too much smoke? I did put an aluminum foil tray with plenty of water under the meat but over the Amazing Smoker tray (2nd to bottom rack). It added water mid way. Meat went on the middle rack. I used my digital thermometer (one probe for the meat, didn't hit bone)...one probe for the smoker internal temp. Smoked for 6 hours and 'tried' to keep the smoker temp as close to 225 as possible. It seemed to swing up and down but I was monitoring close as I could to try to keep it as constant as possible. The internal was approaching 160 but wasn't there yet. I pulled it off because I was thinking it was getting too black? Wrapped is in two layers of heavy duty foil and put in a pre-heated oven at 225 (with probe). In oven for 4 hours...(10 hours of cooking time at this point). It didn't want to get to 190 degrees so I upped the temp to 240 in the 9th hour. Finally reached 190 degrees (it was midnight by this point, got started late due to rain in AM). I let the meat rest about 30 minutes...and opened the foil. About 4 + cups of liquid. The meat internally was 'gray' like a cooked steak...wasn't light pork colored as I was expecting? The meat was tuff. Bone did not lift out. No way could you shred it. I tossed the whole thing today.... If you guys can tell me what I was doing wrong I'd appreciate it. I am going to try again Sunday with a smaller butt. I'm not giving up.