Hi Ed,
I am curious why you used the Texas Crutch (foil wrapping)?
Were you in a hurry or was that part of your experiment?
My experience has led me to recommend to people to skip the foiling (unless you are in a hurry) to push through the stall and instead embrace the stall, as that is where the "REAL" magic happens.
That slow breaking down of the collagen into liquid gold should not be rushed in my opinion unless you absolutely have to.
I too tend to start most of my butts overnight. This is the beauty of the Smokin-It smokers that you can do this. None of my other smokers allow me to start a smoke and go to sleep without a care in the world that my temp will hold all night long.
I tend to start them right around 11:00PM to 12:00AM and they are usually done (190-195) mid-afternoon the next day which works our perfect for my evening meal after a generous resting period.
You definitely can't go wrong with the Smokinlicious Cherry or a combination of Cherry and Hickory which is my personal favorite for pork butts.
I would be remis if I didn't ask where are the pictures?