Okay, so I'm gonna attribute the slow start to damp briquettes. I wanted to throw the meat on at about 8:30ish in the morning, but I learned a valuable lesson.... keep the charcoal inside or in a lidded container. So around 0945, she started hitting temp and was pretty steady for the next 15 minutes and I was getting anxious to get started. Again, no photos of the prep work, but I brined the butt overnight in kosher salt and molasses. I had several ziplocks and small containers from previous rubs. Knowing not all my ducks were in a row, this was my smoked butt and there was a rub recipe that I wanted to try on a second trial, I decided to throw all those rubs in a mixing bowl and give it a stir. I don't know specifically want the ingredients were, but know of them would adversely affect the pork.
I fiddle-farted around that morning on the internet, looking on smoking techniques here on TVWBB, adding to my wish list on Amazon (it turned out my meat probe was truely hosed), browsing on a photo forum I'm a member of and figuring out which yard work task I was going to do that day. I scooted over to my place to kick, err I mean, feed and let the cat out, grab my camera, take a shot (not with the camera), stop by Target to get an oven thermometer and returned around 2:00pm.
The lid gauge was still steady at 225° and placed the thermometer on the grate.
After about 15 minutes to let it get up to temp for a reading, much to my dismay, I was hotter than I expected.
After seven hours, this was what I was looking at.
Decided to go ahead and brush on some of the No. 5 sauce I made last weekend. I had the fat side down and when I started to turned it over, a good part of it wanted to stick to the grate. I grabbed another set of tongs and tried to scrape the grate to keep as much of the fat intact as possible. With the sauce.....
I double foiled it and let it rest about an hour. It was cooked more than I wanted, but boy, did it taste good! Moist and tender.
And yes, I did get some wings on the grill too. Photos to follow soon.
Thanks for all the advice I received on this thread, but also for all the other threads I read on the subject.