In article >, Chris and Bob
Neidecker > wrote:

> We'll have to give this a try. We smoked a couple of pork butts last
> weekend and it took forever. In the past, my husband hadn't paid attention
> to the temp in the Brinkman, so the meat was done a lot faster (but wasn't
> properly tender). This time, he used the thermometer and kept the temp at
> about 240, and it took about 14 hours. (Not all of that time was in the
> smoker...after about 11 hours, he put it on the gas grill over indirect low
> heat...and then after he gave up and went to bed, I finished it in a 250F
> oven).
>
> Looking forward to trying this method...thanks!
>

Pork butts should be pullable at 190 deg. My ECB never could reach that
temp until I let the water pan run dry. I'd replenish the water pan
after the first three hours, then not replenish again. Doing thusly I
reached 190 deg. in ten hours. The meat was pullable with lots of
bark.