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i cooked two overnight last night 7 pounders they took every bit of 13 hours, internal temp was 202 when i took them off. they were perfect.
I now have two 10 pounders on for an overnight. tehy will be done sometime tomorrow. i will take them to 202 or 205 also. they pull perfect then.
Get or use a stay in temp probe. smoke until it is 140 to 160. Triple wrap in heavy duty foil (HDF).
cook until 180, unwrap, cook till 200.
Boil some water and dump into a cooler to preheat it. Pull meat at 200, Rewrap in foil. Dump the water and place Butt in cooler surrounded with newpaper. Let it sit for two hours, open and pull.
The first cook (unwrapped) allows it to absorb smoke.
the second cook (wrapped) pushes it through the "plateau" while keeping in juices.
the third cook creates a "bark" on the butt. If you do not care for the "bark" cook wrapped until 200 and go straight to the cooler.
Wrapped and coolered the butt will rise to 205 and the juices will redistribute during the 2 hour rest.