Thanks. It turned out pretty good, but I think I should’ve let it go a bit longer, the meat didn’t pull super easily.
Yeah, these bigger butts take as long or longer than a big brisket. Mine could have gone on an hour or so earlier too but I just sliced it up and used the more tender stuff for pulled pork and saved the still tender but not pullable stuff like ternderloin medallions. It still ate just as good.
Yep, just through the fat cap. Bonus points, it crisps up and basically pops off for some kickass burnt-end style crunchies. They were probably my favorite part.