First cook on Sm360

I usually plan for 2+ hours per pound in my SM066 at 225. So your time doesn't sound too far off - might have been the pans. How much wood did you use? I usually use 3 - 4 oz. for a long cook like that.

Probably 8 oz but I had them in pans so I don't think it got the full smoke.  Bark is good and not bitter.  Maybe use my 2 inch pans next time and less wood.  Did give a nice smoke ring on top tho.  And my hickory is really dry so it burned up in the first 2 to 3 hours.

I understand the desire to use pans if you're cooking a lot of butts, but I have done two or three on the racks just letting the grease system do it's thing (with foil on the burner cover, bottom, and catch pan) and the bark is good all around and you don't have to worry about fat accumulation or fire, but cleanup is a bit worse. But I'm just a home cook.

My rule (learned here) is meat doesn't take any more smoke after it reaches 140F, so more wood to me means more bitter outer bark.