Just wanted to update on the butt over the weekend. There were a few moments when panic set in but it all turned out great! The wind blew my fire out in my chimney while rubbing the butt in the kitchen. That set me back, as I had to restart it and get the smokenator up to temp. Had a hard time getting it there. I woke up at 5:00am to start this process and finally got the meat on and up to temp about 6. Smoked at 250ish and smoking it at that temp required me to add fuel and water about every 1 1/2 hours. Couldn't leave the house for an extended period of time but that was ok. Wrapped it about 165 and I finished it about 5:30, put it in a cooler, guests at 6:30, served at 7:30 and guests raved about it. Everyone was sent home with a doggy-bag and all went great. A lot of work with the cold and wind but I think the foil on the bottom helped me. Thanks, to all for all of the advise!! I greatly appreciate it!!
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
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