After 6hrs smoking, looking good. Internal temp was at 165deg. This pic is right after I took the temp probe out and getting ready to wrap in foil.
And here's the finished product after it was pulled. It took me a total of 8hrs to smoke that 7.5lb butt.
I made the finishing sauce from the recipe I found on this forum which gave it a nice little kick.
As I mentioned before I did some sides. I wanted to try something different with the "Big ol Mess", I've heard so much about. So I decided to grill the onions, green peppers and Jalapenos.
And also grill the smoked sausage, and put it in a pan with the hot sauce and sweet an sour and smoke that also. I also found some "smoked pork neck bones" in the grocery and used that in my beans. They both turned out very, very good. Here's some pics.
I was having a hard time keeping it under 300deg(I've only had this grill since Fathers day, 2nd time using it). Every hour I added about 8 coals per side( Weber suggestions) and a lump of Hickory for smoke. For the first couple of hours it was running between 275-325deg, then I finally got it down to around 300. After 4hrs the temp probe was up to 145deg. After 6hrs it had reached 165deg and I was ready to wrap it. It never did stall, just stead temp rise all day. Only thing I did was to rotate it a couple of times.