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It tasted great. But next one I will rub like I do a brisket and try and get the good dark bark. I think I wrapped a little too early, should have given it another 30 mins to an hour in the open.
Since cooking and resting time are never exact there is a trick you can use to hold butts until you're ready to eat. Once it gets to your desired cook temp, wrap it in several layers of foil and then wrap that with a few old towels you don't care about and put it in a sealed cooler. That'll keep it hot and out of the danger zone for hours and really lets the meat relax and get super tender. This way you can just cook it ahead of company and not have to worry about it and just unwrap it when you're ready to eat.
That is what I've been doing. I got a cooler and some towels just for BBQ. I use it to rest the meat until it is time to eat. I also use it to hold anything that I might brine overnight.
I am looking into getting an injector next. I have a large off set wood smoker a friend is gonna sell me cheap, should get that next month. That way I can get away from the charcoal.
