"Nonnymus" wrote in message
...
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.

Hi Nonny,

Assuming;

-Rig behaved normally
-Size of cut was normal for past experiences
-Handling was normal (Letting come to room temp, rub, etc.)
-Pit Temps and Ambient temps were normal compared to past experiences)
-The Internal Temp you removed the cut at was normal

I would take a hard look at the temp probes. My thinking is, if all else
being equal and it took a long time to cook and came out overcooked, then I
would look at the temp probe in the meat. Check it against a thermocouple
or boiling water, or another probe. Also if battery powered I would swap
those out as well.

Just some thoughts off the top of my head.


HTH,

Tom