4 month owner of a BGE. Have successfully smoked a variety of foods...from turkey to fish...until yesterday when I smoked a Boston Butt. Set BGE at indirect, with plate starter and water bowl...dome temp of 250. Smoked Butt for 5 hrs. Pulled at internal temp of 195. Covered Butt with tin foil and rested it for 1 hr.
Attempted to pull meat...couldn't. Sliced slab of of Butt, chopped it and served sandwiches. Results were OK...but seriously lacking in taste and texture.
Wrapped remaining piece of Butt in tin foil and cooked it for an additional 2 1/2 hrs in a kitchen oven. Resulting in tender, pullable Pork Butt.
Bottom line...I followed instructions from the web but results were lacking. Should I have cooked it for 7 hrs vs 5, or a combo of increased time and increased temp. Lot of work for a poor outcome.