Okay so I tried to cook my first pork butt on the Egg [which I got only last weekend]. Previously I was using a Weber Gold Kettle grill to cook "decent" pork butts. I'm really trying to get good at cooking these bad boys AND find my particular style in how I do it.
So anyway, someone mentioned injecting the butt with italian dressing juice...sounded good to me so that's what I did. I then coated the butt with Memphis Dust rub. I got the egg to about 225 and put the pork on the grill with the platesetter underneath. I'd say a half hour went by and I realized, Oh crap I forgot the drip pan. So I lifted the roast off the grill and put it aside, put a throw away foil pan on top of the platesetter and put some water in it. I then put the roast back and closed the lid.
I thought I recalled someone saying they just put their butt on the grill and left it there until they were ready to take it off. So I figured I'd be patient and let it cook. Well after 7 hours or so I could't help myself and just wanted to check on it. The roast was a bit dry as the water had evaporated [this didn't happen on the Weber because the pan didn't get as hot], so I mopped the butt with a beef broth solution to get it moist again and then added some to the pan.
I took the roast off after the 12th hour, this whole time the temp stayed pretty rock solid at about 235. Oh, the butt was about 7 to 8 lbs. So I took it off and wrapped it heavily in foil and put it in my cooler. I let it sit for about an hour and I have to say I was disappointed. So I've obviously made several errors and I'm hoping you guys can correct me.
The bark had become kind of soupy from resting in the foil [which I was afraid of], the meat wasn't "pull of the bone" it was "pull moderately and it'll start to pull off". The outside of the meat was tough and rubbery. Can you guys fire away and tell me what I did wrong? I really want to learn how to do this right.
I thank any and all of you for any help.