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I recently did my second pork shoulder. I was running out of time, so I did pull it at around 195 to 200 degrees probe temperature, but the probe went in nice and easy. I don't think it was quite as tender and soft (for lack of a better term) as BBQ I've had out. Did it just need more time...

Hi all, new member here. I've had my 18.5" WSM since December of last year, and I would say I use it every 4 weeks on average. So, I've got a small number of cooks under my belt, but not as experienced as most of you here. I've done all chickens and one pork butt, always using water in the pan...