Caleb, that looks KILLER! The Beast, pork, fatties, mmmmmmm. Great job! I almost tried a rack this weekend, but i think i still need some guidance, too. Holiday weekend isn't over yet, though. A note about the long times: even my limited experience tells me that's not too abnormal. Before I smoked, I did shoulders in the oven entirely for pulled pork, and big shoulders would take anywhere from 10-15 hours at similar temps.
Just discovered fatties a couple days ago, btw, I hope mine look as good as yours! ~Happy Smoking!
Not much to say, as far as tips, pointers, and advice, because it all looks real good.
I will however repeat, avoid inserting a meat probe into solid whole meat until after 3 hours or more in the smoker.
Then sterilize the probe (I use the alcohol wipes they use on you, before you get a blood test or a shot), and probe it when the probe dries. Then you won't have to worry about the 40˚ to 140˚ in no longer than 4 hours "Danger Zone".
When you have a solid piece of whole meat, like a Brisket, Butt, Chucky, etc, etc, if you inject it, or probe it, or do anything to puncture it, when you smoke it, you have to get it from 40˚ to 140˚ in no longer than 4 hours for it to be safe to eat.
If you don't puncture it in any way, before it has been in the smoker at 225˚ or so for 3 hours or more, you don't have to worry about that rule. It can actually be less time, and less temperature, but I use 225˚ for 3 hours or more to be well within the safety margin.
Other things like ground beef, chicken, etc have to stay with the "40˚ to 140˚ in 4 hours" rule.
I just looked at that thread.
That was only a 4.5 pound butt.
You used 225˚ in your smoker.
You said you hit a plateau at 4 hours.
Most plateaus are hit above 140˚, so I would think you made it, as long as you didn't leave it on the counter long before you smoked it.
I think you'll live!