Well, it turned out pretty awesome despite the bumps along the way. The final cook time was almost 6 hours on the smoker, then wrapped in foil a healthy splash of worchestershire and cider vinegar. After wrapping, it spent about 1.5 hours in the oven at 275 while I tried to figure out what to do next since it was done so early (and got some great tips from you guys!). Finally, still wrapped in the foil, I wrapped the butt in two t-shirts and rested it in a styrofoam meat shipping cooler surrounded by crumpled up newspaper. I preheated the cooler with a measuring cup of steaming water for a few minutes (it was cold from being in the garage), and then weighed the top of the cooler down with an iron skillet to keep it from popping off.
The bark was pretty dark, but actually tasted great. Perhaps the coffee in the rub contributed to the darker color.
The meat was tender and juicy, loaded with smokey flavor, a little kick from the rub and a little tang from the vinegar.
I served it with some kaiser rolls and my two favorite local bbq sauces. However, it tasted great without any sauce, too. The vinegar sauce is from a local BBQ place, and it's the best vinegar sauce I've ever had. The other is a unique, sweeter sauce with a bit of allspice from a place I used to eat a lot as a little kid - lots of nostalgia, and a pretty interesting flavor. (There's no photos of the sandwiches...I...uh...well, I was hungry...)
Overall, it was a little stressful with the meat hitting 195+ so quickly, but the end result was pretty much as good as I could have hoped for on my first try. Everyone loved it, including my 2 year old son. I'm sure I'll get better, and once I get my hands on a decent thermometer and work out a damper for the airflow, I'll be doing great. I suppose it was a blessing that the meat cooked a little faster, though, since the snow started right back up almost as soon as I wrapped up...
Thanks for all the help - I will definitely plan to be a regular around here. I've already got requests for more pulled pork, as well as some spare ribs and my dad is hoping I'll smoke some salmon for his birthday. Have a great weekend, everyone!