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"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
There is a too low with low&slow and with the BGE if you are at 200*F on the dome then you are likely no better than averaging 190+ at the cooking grid-you will never get there (finished) from here. Most BGE's have a "sweet-spot" at around 240-260*F on the dome and can run there for 20+ hours without much attention. Remember for indirect cooks, the dome is hotter than the grid so plan accordingly. Pulled pork is finished when the bone pulls clean or you get no resistance to a probe generally 195-205*F. or a bit more. FWIW-