First off,m thanks to everyone who helped me along with this. The info here and on my inquiry thread was invaluable in my getting this right! I did a 10.6 LB Boston Butt which I'd gotten on sale and had frozen.
Rubbed it with Jeff's rib rub (which I find is GREAT on everything I've tried it with so far!) over yellow mustard. Rubbed it in pretty good, then threw some extra on "just in case"...
Put it in around 2AM trying to keep it around 220 in my Brinkmann Vertical Charcoal. Di fine through the night, but early AM started having trouble keeping temp up. Added a fresh chimney and some hickory and was back in business. But I find that adding new coal to the unit causes me to lose the ability to keep the temp up. Not in a recovery way type of thing, but not as long a smoke as when I first get things going with a minion start. So after nearly running out of coal keeping the temps up. I moved it into the oven after about a 9-1/2 smoke. Kept it at 250. I foiled at 160. back in the oven until it hit 170 (don't know why I did this), then doubled the foil and toweled it and into a room temp cooler for 2.5 hours.
Man it was yummy! My wife is starting to really love my new hobby.
Here's the QView (And I'll try to post a "QMOVIE" too!)