Owner of BGE for 4 months. Have successfully smoked many dishes....from turkey to fish...till yesterday when I attempted a 2 1/5 lb Boston Butt. Set dome temp @ 250, used plate setter & water bowl, cooked for approx 5 hrs till internal temp hit 195. Pulled Butt and wrapped it in tin foil for 1 hr.
Attempted to pull the pork...could not. Had to slice a portion and chop it for sandwiches. Wrapped the remaining Butt in tin foil, cooked it in a 260 kitchen oven for 2 1/2 hrs. The result was easily pulled...and tasted very good.
What did I do wrong? I followed various guidelines from the web...to no avail. Guess I needed to cook it on the BGE for a much longer period of time...perhaps 7 hrs vs 5.