So good news everyone!
We gave another pork butt a go yesterday. It wasnt the best cut of meat but we wanted to to more or less learn and hey, it was cheap so if it was a fail then who cares.
The best part is it came out really good, not perfect for sure but its something you can eat and tell it was smoked!
So some things that we did differently, this time we put the rub on it, let it sit overnight. We also learned that next time we will not user mustard or anything to make it stick because it caused to to be a bit slimy and some of the sugar in the rub ran off, causing us to have less of a bark on it, no biggie tho.
Next, I decided not to put any water in the water pan and let this thing cook within its own juices as I find the water pan just seems to make it more like a steam bath in there.
The best thing we did tho was find out how off the temps were in there and increased them by about 20 degrees to get us to the ideal 225 degrees. Plus on top of that the new meat thermo was great and we got the internal temps to a bit over 190 degrees. Would have liked to have it a bit higher and closer to 200 degrees but it was getting late and we were anxious to see the result before turning in for the night.
Pulled it out, had great bark and pulled apart with ease, tasted great with a light smokey taste. Its not the best meat out there by far but I am quite happy with it compared to the last run and am looking forward to another smoke of this with a better cut of meat. Maybe next Monday (holiday here in Canada).
I will post some pics tonight of the finished product once I get home.
Thx for all the great advice and I have to say, im hooked!