Don't forget to calibrate your therm. too! That's for BOTH the gauge on the smoker & the probe!
Don't give up it will be worth it in the end & you'll be making them regular after that
I agree with everyone else, the internal temp is the key.
Here are some notes from a few butts I done.
My apologies for the long post.
The first one that I did took 16 hrs. that sucker took a stall and I thought it was never coming out of it...I smoke mine as AK1 described...perfect...You will always remember your first one its kinda like one of your other first .
Sorry I didn't catch this sooner,
I usually place a pan underneath the rack directly on the reverse flow plate for my Offset.
I have also placed them directly in a pan , for example when I did my Italian style pulled pork, but would suggest a rack to keep it out of the liquid.
I would have to agree with the other posts. not a high enough IT. I have only done pulled pork about 6 times but followed the cook to 165 IT then douple wrap in foil with some of whatever you are moping or spaying it with and cook to 205 IT. wrap in a towel for at least 45 min (longer is better) and pull it!! they have all turned out great.
I am actually in the middle of doing two this afternoon. i like to experiment a little with what I spray them with. I have tried variations of many different things. it sort of depends what I have handy around the kithchen. things like apple juce, grape soda, olive oil, varoius rum flavors, coke or pepsi, I even used some snow cone syrup once to give it a sweet flavor. I try different rubs as well. some poeple like mustard although I am not a fan.
my point is that these things are good to experiment with but the internal temp is really not!! an internal temp prob is really a must!! you don't have to spend lots on one of the remote ones, (although I love mine) you can use one if the cheep ones from fredmeyers or safeway. a few months ago i had two butts that I did at the same time that were almost the same weight and they got to the right internal temp almost 2 hours apart. same smoker, same temps, same rub same everthing but 2 hours different. I really can't stress enough that a internal therm is a must if you want a good result.
keep trying and you will get it right. the result will be worth the effort. since I live in anchorage alaska there is no where here to buy pulled pork that is really any good. I had had it a few times when I was on vacation but never when I was at home. now it is one of my families favorites and a real hit at any BBQ or party!!