So I smoked a 6.13 lb pork butt on Saturday. I was cooking on a char griller with a SFB. I was coming around 250 to 275 for a little over six hours. I did an injection for the first time. Came out great. I wrapped after 3 he's and 45 min. It stalled at 164 for over one hr. After the stall I cooked to 194 internal temp. Took off and let stream out. Re wrapped and put in cooler for over an hr. Then pulled meat and it was so dam good. However, I did notice there was some unrendard fat. Was the butt just fatty or do I need to cook longer at a lower temp to rendar the fat out of the middle of the pork?