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My 1st Boston Butt Experience--Thumbs Down!

I originally posted part of this yesterday evening. Looks like I posted on the wrong board, so I'm posting here to try to find out what went wrong. Yesterday"s Post:
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 egg 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 230Deg. to get it to move at all. At this rate I'll eat about Thursday. Anybody got any thoughts besides Smokey Bones for BBQ?

The finish: I resupplied the lump at about 19 hrs.(about 6:30) and at a little after 1:00AM (that's 25+hours later), I got fed up, and too sleepy to stay up any longer, and I took the Butt off the egg. The internal temp was still only 194deg.(and dropping). But the fire was as 230deg.( the lowest I could get the fire down to after re-fueling was 230-235deg.)
I wrapped the Butt up and put it in a cooler and got back to it this morning. Th pork was fine. Most of the grissle had turned to collagin(sp.?) and it was crusted all over. Some too hard to keep, but the rest was fine.
I got the temp. plateau that Mr. Ward spoke of in his post, but not at the 175deg.-185deg. mark. I seemed to have 3 of them. One around 142deg. It stayed there for 3+hrs. Then at around 165Deg. It stayed there for 3-4 hrs. Then at 194deg. It was there for 2-3hrs., then started falling. Thats when I cried uncle and took the meat off and called it a day plus. The egg temp. was still at 230deg.
Can anybody tell me what happened?
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