Well, let me start by saying that the pork butt turned out awesome! I would have taken pictures, but with it being the first time doing this, pictures were the last thing on my mind. Next cook will definitely include pics.
Ok, now to the cook. I was afraid to mess with the smoker during the cook, so I did not open it up to check the probe and confirm with another meat thermometer during that long stall. The Temperature was still at 156 at about midnight, so being 6.5 hours into that stall in temp., I was assuming something was wrong.
Not knowing what the heck I was doing I just let it go and went to sleep. Well I woke up at 7am and the Temp. was now reading 180, 24 hours into the smoke, so I went out and opened the smoker. I checked the internal temperature on the butt that had the probe in it, and it was dead on with the probe, 180. I then checked the other butt, it was at 200 exactly.
I took that butt out, foiled it, and placed in the cooler. I left the other butt in the smoker, and at about 10am the temp reached 195, so I took it out, foiled and put in the cooler. So, that butt ended up cooking a marathon 27 hours!!! I know the temp never got into the right range, so I'm guessing that was the reason for the long cook. I'm going to turn it up higher next time, and hope it gets into that 225 range a little better. The amazing thing to me(I thought they were not going to work out) is that they were excellent. I had a bunch of people over to watch football and everyone couldn't get enough of the pork!
It's funny because I had several people invited for Saturday, but had to cancel when I realized it wasn't going to happen for dinner time Saturday. The same people plus more came over on Sunday and we had a great lunch! Tony, I will use your brine method on every butt I do in the future!