Put the butt in this morning in NH, 50 degrees and raining, hoping for the best. This is the first time using it this season and after the winter we have had I couldn't wait any longer.
Nice smoke color, I just can't get my brain around fast and hot. I usually take like 20 hours on a 9 pound butt. 'Course I don't need to tend a fire box these days either. To me the big meats are all about patience. But that's my way. I swear I am going to learn this faster hotter way, then I throw one on and fall back into the old ways....LOL
But its all about zeroing in on how you want it to work, and how you want it to taste.
But it looks pretty good to me! I'd gladly take a bun.
Its just a little dry. or so you said. Write it down in your notes and next time try a lower temperature and cook it a bit longer. I am guessing you'll find if you drop to 220/230 it will take about 2 hours a pound and it will be like butter so tender.
I do that with mine and I have not been disappointed yet. Also if you are trying to finish fast to keep from tending the flame, you can wrap (if you use the crutch you're wrapping anyway) and then bring in to the oven and set the timer. No need to tend the flames. No more smoke getting to it anyway. It will soften the bark I have heard and it makes sense but its the only change.
Weather? Its always beautiful when you are smoking! <chuckles>
And like I say, it looks pretty good to me.