smoking Smoked pork butt!

I am the last one to judge by pics, but what was the internal that you were going for?  I don't know that I have ever heard of 18 hrs and from the looks of it you could have stopped at 14 or 15.
 
NeedsWork said:
It took exactly 18 hours.  The Stubb's charcoal was awesome.  It was more expensive but I probably used 1/2 as much.  That lead to more cook time and less look time.  
 
Served with the usual sides and endless house micheladas. 
 
Critique:
Money muscle fell apart which would not have worked in a competition.
There were a few outside bits that were a little over cooked.  Maybe more mop sessions would have fixed that.
This rub had some kick.  I would tone down the cayenne for those that do not like heat.  I'm going to try a mild rub next.
Salt was spot on for my taste.
 
PS
I finished with 1/4 cup honey, 1/4 cup apple cider vinegar, 1 T rub and 2 T turb. sugar for an extra sweet outer crust.  (with ~2 hours of cook time to go)
 
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Oops missed this post looks slammin!
 
"There were a few outside bits that were a little over cooked.  Maybe more mop sessions would have fixed that."
 
I doubt that mopping would help, usually under the bark (in some spots) it's more leathery, just take those "bark attached" pieces and hit them with a cleaver for a nice dice, and mix them in with the juicy pulled. Texture balance, and since chopped, not chewy.
 
JayT said:
I am the last one to judge by pics, but what was the internal that you were going for?  I don't know that I have ever heard of 18 hrs and from the looks of it you could have stopped at 14 or 15.
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This last cook I pulled it at 198 internal.  18 hours seems long to me too based on my reading.  I think the cooker is getting too cool overnight. 
 
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