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Pulled Pork in How Many DAYS!

edited November -1 in Using the Egg
I've had my egg since March2006. It does the best steak and ribs I've ever eaten. I thought for Labor Day I would do some pulled pork. Got everything ready according to Elder Ward's recipe I downloaded from The Whiz's site. I used the plate setter, put the cooking grate on it, put a drip pan on the grate, put the roasting rack in the drip pan and put the Boston Butt on the roasting rack(I have a Med. Egg so I couldn't put the rack on the Plate Setter and the roasting pan on th rack and get the lid to close). I put the 5.5- 6.Lb Boston Butt on the fire around 11:30 on 9-3-04. I stabilized the fire, not at 195deg. but at 210deg. and when I went to bed at 3:00AM my brand new Poulder thermometer said Mr. Pig's cooking tempurature was 128deg. When I got up at 7:45 this AM, the Egg temp. had dropped to 165deg. and Mr Pigs's intermnal temp was only 132deg. Brought the temp back up to 215-220deg(The roast's temp. dropped to 130deg. while I was doing this) w/in 20/30 min. It has been at 220Deg. all day. As I write this, it's 5:20PM and the internal meat temp. is only 156Deg. and I've had to raise the egg temp. to 130Deg. to get it to move at all. At this rate I'll eat about Thursday. Anybody got any thoghts besides Smokey Bones for BBQ?

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