Originally posted by Ed Cardoza:
Don't ask me how, but I cooked that pork butt for 25 hours, and never hit above 181*, and I had two pit thermometers reading the internal temp. I did have to add more charcoal, but only a couple of pounds. I had adjusted the pit temp to 240* at noon and it ran until 7pm at that temp, but I just couldn't get the internal to the 190* mark that I was really shooting for. I planned on just pulling it off then resting it for a few minutes then pull the pork from the bone. I waited about 15 minutes and began to pull. It was absolutely perfect. It was done yet very moist. My Bride made a BBQ sauce and we smothered the pork with it and oh my goodness, it was one of the best I've ever done.
I will post pics in the morning as I have had a few too many adult beverages to attempt downloading the photos at this time. I will probably never figure out why it took so long to reach the temp that it really never did reach, but the end result was unbelieveable.