<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by kizer:
Put the pork on @ 10pm last night its 6am now and the internal temp is @ 180 lid temp holding @ 250 it was about a 8lb shoulder. </div></BLOCKQUOTE>
Seems to me that after 8 hours and you were at 180* and the cooker at 250*, you were on the right path but you had a ways to go yet. Do I sense a little Kizer anxiousness to get at his pulled pork? Can't blame you.
For what it's worth, I did 2 butts, about 7 lbs each the other day. Cooked in the 260-285* range, the butts came up to 195* in about 9-10 hours. Best butts I've done so far. The best part was that I had to leave the house for 6 hours, so whatever the WSM was going to do I wasn't going to be there to see it and fret over it. The pork pulled like butter after an hour rest.
As far as basting goes, in my limited experience I find it a waste of time and effort. The juice dribbles off the meat into the water pan and you disturb the WSM when you lift the lid. There is plenty of fat in butts, they won't be dry
Dave