So I finally moved to a house with the space for an egg and I purchased on last weekend. I decided to try loin back ribs yesterday and and a 7lb pork butt today. Both had great flavor, taste, and remained moist. However, both seemed overly tough, especially the pork butt. I tried to do a lot of reading and "youtubing" before I did my first cook. I realize there is a learning curve, but I thought that would be more directed towards temp manipulation. I had no problem achieving and maintaining the temperatures I wanted. Here is what I did...
250deg over the plate setter for 3 hours.
90 mins at same temp wrapped in foil with apple juice
couple mins each side for saucing.
Smoked over apple and hickory chips.
7lb Pork butt:
250-275deg for 9 hours over the plate setter. Minimal opening (maybe twice) of top and smoked over a mix of apple and hickory chips.
Any expert advice for an expert wanna be??
Thanks in advance.