2nd attempt at Pork Butt

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Turned out GREAT! Better than the first attempt. Only complaint from the wife was she said it was a little dry. Would injecting fluids before cooking help with this? Thank You to all of you who put your tips on here for us beginners to learn from.

Can you describe your cook, time, temps, rubs, rest, etc?

Yes, more info will help.

Otherwise I'll say it sure looks good!

Last night I prepared 2 butts each about 8.5 lbs by rubbing each with a light coating of molasses as a glue, then I rubbed on Grill Mates Sweet & Savory Rub. I put them on Green Mountain "Daniel Boone" smoker at 0430 CST this morning at 225°. The first one finished at 9 hrs later, or at 1:30 this afternoon. Immediately after reaching a IT of 195° I pulled it wrapped it in aluminum foil, then a towel, and put it in a cooler and rested for 20 min. The second is still on. As of this posting we are only at 185°.

I would have rested it at least an hour, maybe 2.

Did you check the temp in multiple locations? Fat pockets will read higher that lean.

Checked temps in couple of locations, will go longer on the rest on this one. Just pulled and wrapped up. Cook time 11.5 hrs.

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Waited an hour and 1/2 for the rest. This second one was a lot more moist. I could hear the difference when I was pulling it. Thank You FLBentrider for the input, only make me a better cook.

You're welcome!