Wow- a 9-1/2# butt, warmed to room temp and put in the smoker at 5:00p
last night, 220f hood temp. I got up early this AM to check it and the
internal was just 155f, so I was patient. By NOON, the internal was
185f and the hood temp had dropped to 195f. I use a Pittboss electric
differential thermostat, so the meat temp can't exceed the setpoint, so
I waited. By 2:00p, the internal was finally 190f, so I pulled it out,
finally, and let it set/cool an hour before pulling. The bone was
actually hanging loose out the side and I literally brushed it aside.
The meat had a very nice crust to it, but the interior was almost too
tender for my preference. It was almost mush-like. That isn't bragging-
IMHO the meat needs a little string or texture to be good pulled pork.

I went back and checked my setting and my notes, and nothing was amiss.
What theories do you all have about what took the blasted thing so
long to cook, and was this the reason the meat was virtually
"dissolved?" I thought I was getting pretty good at this stuff after
50+ years of doing it, but this was an humbling experience.
--
Nonny

Nonnymus
A penny saved is obviously a
government oversight.