It seemed that an hour is not nearly enough time. I foiled, and added some juice and vinegar, The temp would not move at all. The temperature would not move a bit. Five minutes before guests were to arrive, I took it out, and pulled it, and it was lukewarm. I sauced it a bit, threw it is in the oven, but the end result was a bit soggy. Everyone seemed to love it, but for me, the memory of the previous day's fresh pork was fresh in my mind. I'm sure that dividing the muscles would have helped considerably.
The prior day, I made what seems to be a major rookie mistake- I bought a 9lb. and a 6lb roast. I had an 18 hour cook, and because of time constraints (thought I had plenty) I had to pull at about 170. I've been making barbecue for some years now, but in a distinctly non-barbecue part of the country, and thus I've never tasted a pork butt done properly. We all seemed to love the end result (on the first day). The extra 20-40 degrees would have taken hours, I presume. What did I miss by removing the butt so early?