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Hi everyone, well I just made my first boston butt on the egg yesterday and just wanted to share my experience. It was a 6lber (boneless). I wanted bone-in but they didn't carry any, and this was a butcher shop, so found it a little strange. I started at 9:45 PM, at 240. I mixed in cherrywood chips throughout the lump and filled the lump all the way and topped it with 1 hickory chunk. Plate setter legs up + drip pan w/ water + grid and butt directly on top. Fat cap up.
At around 11, the next morning, the dome temp dropped to 230 (butt at 180) and I had a feeling I was out of coal, and so I took everything out and sure enough was out. I filled it with lump, temp went back up and by 1pm, one of the probe hit 193 and the other 200, so I pulled it, wrapped it and let in sit for an hour half in a cooler.
As far as taste I thought it was pretty good, but after shredding everything it was more dry then I had expected. Don't get me wrong there were pieces that were very moist, but i was expecting a lot more.
(1) I'm not sure why I ran out of lump. (Using big green egg brand)
(2) Any alternatives on what can I do to ensure that its more moist?