I studied up a bit on how to cook a boston butt in my new medium egg. This was my first time and I know I have much to learn, but I was a little disappointed and wanted to solict any thoughts on possible causal factors. A bit of context: I purchased a bonless (all that was available) pork shoulder at a nearby grocer that was 4.74 lbs.; followed Elder's instructions and rub; put it on at 9am with dome temp range generally between 225 and 250 sometime a bit lower and sometimes a bit higher; internal meat temp stuck at 160-170 range for a long time and it wasn't until 8:30 pm that I was hitting about 190 when I took it off. This was longer than I planned (roughly 11.5 hours vs. 9.5 hours using the 2hrs/lb guide I saw posted) so my family dinner didn't happen. Anyhow, the meat tast was great, but both my wife and I felt that it wasn't very moist and was actually the driest and toughest meat yet cooked on this great Q. Maybe the meat was lousy and tough, or maybe I should have gone with bone in, or maybe I screwed somethign else up. Not sure, but wanted to solict the experts thoughs as I'm scratching my head a bit over this.