Auber PID profile for first Butt

[OTB]

After 26 hours, it was finally at 189* so I pulled it out.  Wrapped in double layer of foil with 1/3 cup apple juice and put in cooler.  After 1 hour FTC, it is now cooling so I can put in fridge.  

Ended up eating hamburgers for dinner tonight instead of pork butt.

I will throw in 250* oven for an hour or two tomorrow to bring back to temp (still wrapped in foil) and then pull.

Here are the pictures of the meat as it came out of the smoker:




I tasted a piece that stuck to the rack.  The bark was very dry and burned tasting.

Thanks again for everybody's help.  I hope it comes out OK tomorrow when I reheat and serve.

[OTB]

I ended up leaving in the foil, and placing in a 300* oven for about 2 hours before pulling the meat.

Here is the meat being pulled:




And here it is ready to eat, with sides of beans and rice, cole slaw, and pickles:


The meat ended up being a bit dry.  After I pulled it, I put it into a 9x13 pan and added a can of low sodium chicken broth, and about 1/3 cup apple juice.  It was pretty good.  The bark was very tough, salty, and burnt tasing, so I left it out of the final product. 

Not sure why after 26 hours I could not get it up to past 188* and even at that it was a bit dry. 

Thanks again for everybodys help.  I will have to do some more reading before I attempt another one.

[Tenpoint5]

I have in the past on smaller butts, put them in foil with a splash of A/J after applying 4 hours of smoke. Then finished the cook up to 200º. Then put them into TC to finish. Always worked out fine for me. Also if you mix the bark back into the PP it will soften and the flavors will meld together.