Pulled it off after 24 hours at 201*, foiled it for 2.5 in the cooler, opened it to cool a little bit and started picking at the edge with a large serving fork. Wowie Zowie. wondered if I got it too tender somehow, never had meat like this. It was very tender and moist with a great bark Picked out the bone, some fatty chuncks and a few hard pieces on the end tips that got dry, tore the bark into small pieces and mixed it in. Added some of the SoFlaQuer's finishing sauce. What a taste enhancer.
Had a large bun with half Head Country Hot and half KC Masterpiece BBQ sauce mixed and a big scoop of my wife's coleslaw. It was fantastic. We will be eating more tomorrow.
Thanks to everyone for sharing their information, opinions, successes, failures, concerns and ideas. Everyone here made my first Butt cook very successful. Thanks again.