Originally Posted by El Ropo
The only thing that jumps out at me is you are foiling and you are doing it way too early
I was afraid I was going to oversmoke it. I put the butt in a shallow foil pan and covered tightly with heavy duty aluminum foil. I have cooked prime rib, halved chickens, back bacon, beans and chili.....all of which I smoked for the full cook and all of them did not have the depth of smoke flavour I get off of my propane grill being converted to a charcoal/chip offset cooker. And my Bradley that used sawdust pucks and electric heat does a better job as per smoke flavour on the prime rib, chili and beans than the New Braunsfels.
I shall be looking for some oak or hickory logs.....gotta get me some seasoned peices though.