Sorry that I'm such a n00b, but I couldn't figure out how to attach photos inline along with related commentary so I'm providing the commentary in this follow-up.
Started with about a 10# piece of meat. (My neighbor bought it and did all of the seasoning; my job was to cook it.) At about 2:45 into the cook, it still hadn't reached 120 degrees, so I cracked the lid about 1/2". This did the trick as the temperature then began to rise quite rapidly. By the 4-hour mark, I had reached 160, so I pulled it off and brought it inside to be wrapped in foil along with some additional liquids. In the meantime, I put the grate in and proceeded to grill up a couple of skirt steaks I had in waiting (I'll have pics in another post about this).
Returned the pork to the PBC and put lid back on. After about a half hour, the internal temperature hadn't done much so once again I cracked the lid a bit and then went out to run several errands. When I returned, it has already reached 199 (this was about 2-1/2 hours after I had put it back in). I wrapped the foiled bundle in some large towels and stuck it into my cooler to let it rest. It smelled amazing, by the way.
My neighbor returns and announces that they've had a change of plans; they wanted to go over to his sister-in-law's place about 30 miles away and since he didn't want to wait, I told him he could just take the whole cooler with him and by the time he got there it should be ready for consumption. Of course, I insisted that he save some for me!
Much to my dismay, I got a text from him a few hours later stating that it "had no taste". This is was most surprising since we had used the same marinade injection the last time with the Boston Butt and the taste was phenomenal. (I think the only difference was that he cut way back on the salt for the rub since the last time it was a bit on the salty side.) He also indicated that it seemed a bit dry, perhaps overcooked. Since we were aiming to pull it out of the PBC at 195 (per the instructional video), I don't think we missed it by enough to make that much of a difference. In any case, I'm still anxious to try it for myself. Even if it is a bit dry, it doesn't sound like something a little BBQ sauce won't fix.
