I don't usually take the time to take pics but I did this time. 7 pound butt went in the smoker Saturday.
Here she is out of the package.
All rubbed up.
Wrapped up tight for a night in the garage fridge.
Smoked the first 4 hours around 260 until I hit 160 IT which is when I took this pick. Then I foiled it and put it back in and pushed up the termp a little.
And here it is after a nap in the cooler for and hour. Fell right apart.
I hit is with some finishing sauce every couple hours when I changed chips. This stuff is good. No BBQ sauce needed.
Total cook time 8.5 hours
I ate the smoked pottato too.