So I smoked 2 butts today and everything was going seamlessly until it came time for pulling. I know that every piece of meat is unique, but this was just frustrating! Both butts 7.5# each, smoked between 225-250 until the internal temp was 200*. That only took 6 hrs...thought that was kinda quick but ok. Checked the temp in a couple different places on each butt. After letting them sit for about 3 hrs, pulling was impossible. The meat still looked rare (bloody) on the inside but the flavor was outstanding! Where did I steer wrong???