About 10:30, the family said they couldn't take it anymore! It's time for brunch, right?
Pulled the butt from it's hold in the smoker, and tore into it. I can tell a definite difference in the taste of the meat deep inside with the injection method - wow! Very moist & tender! Probably my best pork butt to date!
To recap: injected about 6:30 yesterday evening, wrapped in fridge until 11 pm. Got the smoker ready (5-6 oz of peach and hickory, beer in the water pan). Coated the butt with a mixture of olive oil and yellow mustard (not enough mustard for the job, so I improvised). Applied the rub, massaged it until nice and wet. In the smoker at 11:15 pm. No opening, spritzing, or anything - went to bed. 7 am - butt is at 200 internal. Removed and triple-wrapped in foil, put back in smoker @ 140 degrees. After 3 1/2 hours hold, removed and devoured. Absolutely no loss of moisture, or over-cooking by holding in smoker!