I have cooked 8 - 10 butts on the egg over the last several years. Low and slow and they make great pull pork. I cooked one yesterday and it didn't get tender. I had to slice it instead of pulling it. 6 lb bone in butt. 10 hrs @ 250 then 2 hrs wrapped in ice chest. temp was 195 when i pulled it off. 1st butt using my new digi q blower. i was a little surprised it reached 195 in 10 hrs. usually takes 12-14 hours.
any ideas on what happen?
maybe i need to check the calibration on my thermometer.