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Pork Butt Texture

6.0 PowerStroke6.0 PowerStroke Posts: 1
edited 4:07AM in EggHead Forum
Good evening - been reading this site for quite some time and finally decided to post, my first one.

I have had my LBGE for about three months and absolutely love it. I have cooked many things on it which, in my opinion, have turned out fantastic.

So here is the rub...I did an 8.5 pound pork butt a few weeks back that has left me wondering if it was correct. The procedure I used was the one that everyone seems to follow: 225 deg. F, till the butt reaches 200 deg F. I had no problems during the cook - it took 16 hours.

So here is the question: after pulling and sitting down to dinner, the pork was soft, too soft in my opinion. So soft that it had little mouth feel - almost like the BGE made it too tender. Usually I would complain about stuff being too dry but this was too moist. Compared to the pit bbq I have had, this just seemed different. Is this how everyone's butts turn out? Perhaps I am being overly critical as one usually is with the fruits of their own labor...

In closing, how do people recommend reheating pulled pork? I tried doing it on the stove and ended up with a big ball of mush.

Thanks in advance!!!
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