Thanks to C~W and a couple of adjustments I'm looking at two beautiful butts in time for lunch with the kids and their families.
After having done a number of butts I still wonder why the meat temp stalls around 160º? In the first 3 -4 hours of the cook the meat temp climbed to 110º without a slow down. Then it was s-l-o-w-g-o-i-n-g. The dome temp stayed on 200ºlike it was welded there. This morning I inched the dome temp to 250º and will hold it there till the internal reaches 200º.
I accept the stall as part of the cook and I wouldn't want to change it. (one of my neighbors came out on his deck and asked what smelled so good this morning...our homes are 250' apart and the wind was still) It's just plain curiosity more than anything.
With drippin's on my chin[p]Carey