Back from vacation and missed the BBQ. ...so I ran out this AM grabbed a butt, put it on for 8 hours and served it up with a choice of homemade and commercial sauces, some beans, and potatoes for the Dallas game.
It was a small one - only 4 lbs - which was great. The only "trick" I've learned about the Weber is to wrap the meat after about 4 hours. It softens the bark but ensures it stays on a nice climb to the finish temp.Could be the pic, but that looks like a small pork butt?
Like MossyMO, I have never done a butt on the kettle? Lots of ribs, chix and CSR's, but never a butt.
From the last pic, it appears you did just fine!
Good luck and good smoking.
Nothing better than pulled pork and a huge Cowboys loss!! But then again, being an Eagles fan, I have no room to talk.