pork butts are bullet-proof

Two 9 lb bone-in butts from Sam's on around midnight on Friday.  Had been a crappy week, so I had already had a few servings of relaxation by the time had the temp stabilized at 250ish and put them on. As I sat on the deck and had a few more glasses of relaxation, I kept checking the temps to be sure they were solid before going to bed.  It crept up to 300, 350, 375.  I kept adjusting the vents, getting frustrated, finally stabilized at 350 but couldn't bring it down.

Finally, I discovered that somewhere along the way, I got a small chunk of lump wedged on the gasket that was keeping the lid open about 1/8" all the way around.  Damn.  Remove lump piece, reset vents, wait for it to come down.  More glasses of relaxation, finally went to bed at 2:30.

Woke up around 7, temp was ~200, so opened the lid to get some oxygen in there and had to open the vents a bit more.  Let 'er rip and back to bed for a restless hour.

I slowly worked the temp back to 300, then 325, then 350.  We had a tour of a local brewery scheduled for the afternoon and just needed to be able to FTC by 4 pm.  Well, at 4pm of course it was dumping rain, the butts weren't quite where I needed them to be, close but not what I wanted, so I foil wrapped them and put them in the oven at 175 where they held for 5 hours until we got home.  At that point, I was too tired to do anything, so into the fridge.  This morning, I put them in a 350 oven for 30 minutes just to loosen them up and pulled by hand - came out perfectly.  I lightly sauced with 50/50 blues hog original and cider vinegar along with some crushed red pepper and a little rub.  The pic in the bowl was one of the butts and that fork is a serving fork for size reference

(sorry @THEBuckeye but at least it's not an eating fork)

pics out of order, of course