. I'm sure some of the words I'm about to type could amount to blasphemy or negative thoughts regarding my sanity in the minds of many, but here goes anyway.... LOL. I smoked a 4.5# bone-in butt Friday. 7 hour Lump/Hickory chip smoke on my ECB - pulled it at 162*. 3.25 hours double wrapped in the oven on 250* until internal reached 205. 1.75 hours towel wrapped in the cooler. Also, I sprayed it ~6-8 times with 100% apple juice after it was above 100*. Ok, 2 things.... I didn't care for the apple flavor at all - so I'm going to use something else neaxt time . Any recommendations? And second........ the texture of the meat was "mushy" or too soft IMHO. It was very moist and had a nice amount of smoke, but I didn't care for the soft, mushy *texture*. Am I nuts? Ok, assuming I'm not nuts, how do I get a less mushy result that I desire? Thanks eveyone. -Bacon Grease .