Yes, 12 hours total. The butt was 4.5 lbs before trimming which was minimal as it was pretty clean from the market. I had a strange stall at 155 degrees. It stalled there for a 45 minutes and then actually dropped to 153 degrees and stayed there for another hour even after I opened the vents a bit and went to 270 degrees on the pit temp for 45 minutes. Even after the stall the IT rose very slowly. In any case I'm very pleased with the end result. My girl friend tells me that I'm my worst critic when it comes to the food that I cook, but this time I'm really happy (and so was she).
The lesson I learned is that the the SNS really allows one to control the temperature of the pit with minor adjustments of the vents. Once again I have to say that the SNS is a fantastic product.
Actually not unusual to the have the temp DROP during the stall. Heat is transferring from the outside to the inside of the meat and sometimes when it hits moisture below where your probe is sent, the evaporation process cools the meat down a bit, hence the temp drop. I saw it in the last brisket cook I did. Just power on through (i.e. kick back, have another beer, and don't sweat it.)
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