Good morning, everyone.
I am a bit fan of the overnight lo-n-slow butt! ...it's a family favorite.
I did a 8#'er on Saturday night that I injected with apple juice & apple wine vinegar on Friday night. I had the egg good and stabilized at 225 grid. I used a good amount of apple chunks - so, what I normally find is that for a short-time the wood chunks actually have the temp a little higher until they burn-off. So, I went to 241 degrees (for about an hour) and then the egg stabilized itself back at 225 degrees. I used RO - which I like - and it held at 225 forever. After nearly 17 hours the fuel started running low and the temp started to drop. A quick jiggle and the temp went back up to 225'ish.
I had a very hard time getting it to 190 degrees internal. I'm sure that's because the extra lo temp. And, although, it was very tasty - but, truthfully, a little dry.
Here is my question: is 225 grate temp too low and 17 hrs too long? Or, should that really lo-n-slow make the butt more tender or less tender?