So yesterday I smoked a pork butt. It came out really well but I thought I'd follow up.
One weirdness was the probe thermometer seemed to get stuck at 133 degrees. After an hour without any increase in temperature I got the meat thermometer which showed 145 - 150. So I finished using that which meant a lot of opening the grill.
Another weirdness was that the temperature stopped going up after 6 or 7 hours. This may have been because the weather clouded over and the outside temperature dropped. I double wrapped the pork in foil and finished it in the oven at 300 degrees.
It had a nice dark bark which was nicely but not overly smoky. It was nice and juicy (thank you, Mr. Brine!). I now have a bunch of containers that are in the freezer. All in all, it was a good experience. You would only do it on a lazy summer day when you have 8 hours to mess around with things, but it was as good BBQ as I've had down here in Florida. Winning!