Glad it worked out for you in the end. Like David mentions, pork butts are all over the place with time. I think the longest I’ve had one go is 18 hours, many go 2 hours/lb. So the nice thing to be able to do, is cook leaving plenty of time and then double foil wrapping, then double towel wrap and letting it rest in an ice chest for a few hours. At least, that’s what my process has come down to over the years.
I’ve also started smoking hotter, at 250F but I have a digital model, I don’t remember what the analog models upper limit is. But, the good thing, you got it and are ready for the next cook!
Out of curiosity - what did you rub with?