Thanks for the great welcome over on the newbie board - I'm really looking forward to learning a bunch from you veterans. Last year I dipped my toe in the world of smoking with some St Louis Ribs and failed my first time out but improved with my subsequent efforts and now I'm hooked. This year I'd like to expand my repertoire and try some pork butt. I've done some poking around the boards and I have a plan in my head that I want to run by you guys and a couple of questions as well. I use a Weber kettle with a BBQ Guru temperature control so I'm not comfortable with an overnight smoke so I was going to get 2 smaller butts to cut down on the time.
If they don't look like they'll be done by eating time, what's the temp they should reach before I take them off and put them in the oven to finish? What should the oven temp be?
When I've done the ribs the temp held well and I didn't have to add any charcoal but there wasn't much left either so I'm concerned about the longer smoke times for the butt - I used Stubbs my first time and they seemed to burn quickly and I had to add some more but that could be all on me and inexperience - the other times I just used Kingsford. Should I add something like a fire brick to help keep the temp up? Or should I be prepared to add some coals to the fire?
I was going to keep the temperature between 250-270 is that in the right ballpark?
Is there anything else I should look for or be aware of?
Thanks in advance,