My 1st pork butt smoke on my WSM


 
Maybe I missed something but your timeline seems off. Make sure to check different areas for internal temp.

I agree with the others, use what you can on an overnighter to make life easy. To me, that means a full pan, water or whatever, to hold more even temps.

Great thing about a butt, it's pretty hard to make a bad one.
 
Everyone, your advice invaluable! I did add rub to the pulled pork and we ate it yesterday, absolutely incredible. I've picked up a couple of bags of Frontier lump (had high praise from another site)a couple of bags of RO lump (told you I'd be experimenting) and 2 bags of Stubbs briqs.
 
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