It looks like you're new here. If you want to get involved, click one of these buttons!
I am a relatively new BGE user and took my first shot at a Boston Butt to make pulled pork this past weekend. It did not turn out the way I had hoped and I would like to get some sage advice from the community. Here are my stats:
7.2 LBS Boston Butt, injected it with a apple juice/sugar/salt combo and used a basic rub
Set the BGE with the platesetter in place right at 250 degrees
I put the BB on at 7 AM and did not open the lid until late in the day (around 8 PM). The dome temperature fluctuated a bit from 250-280, but it was mostly around 260. It was cruising right along and hit the stall around 140 degrees. This was about 6 hours in. From there, the internal temp never made it above 150, and at 9 PM, 14 hours putting it on, I finally took it off and finished it in the oven, got it to 195 and then wrapped it in foil and put it in a cooler for 90 minutes. I took it out to pull it and it was still very solid inside and did not pull apart at all.
Can anyone give me some thoughts on what I might have done wrong? From all that I have read it should have been about 11-14 hours to get to 195ish. and yet it never came close to this until I put it in the oven. I am excited to do another one and wanted to see where I may have gone wrong.
Thanks for the help.