Decided to run a Pork Butt Saturday since we couldn't count on the weather to take the boat out. Ran up to local butcher who cut a fresh 6 pounder for me - nice.
Took off hot - about 400 and temp control wasn't my specialty yesterday but we worked through it - was one of the best so far...honey with SPOG rug, Frontier hardwood lump with oak & mesquite, occasional peach chips - love the smell.
Not in the pics - a great finishing sauce with water pan drippings, baked beans, corn on the cob, and cole slaw.......and the final pulled product. Had company and we were hungry.
About 90 minutes
4 hours and some ring baloney for a snack
Foiled at 165, temp guage took a crap at 178...pulled an hour later and was as tender as could be.