I bought an 8lb Pork Butt.
Marinated it overnight as suggested.
4:30am placed on smoker which was set at 220-230.
Around 3pm it was still stuck at 150 so as some said to wrap it in foil and it took off quick after that.
At 4:30pm the internal temp hit 190, so I pulled it and placed into a cooler wrapped in blankets for an hour.
Much to my disappointment it was super tough, my shredding claws struggled to get any meat off.
I ended up cutting it all up with a knife. It still tasted REALLY good just wasn't pulling like I was expecting it too..
I used a Masterbuilt smoker which uses propane and I also use wood chips.
Granted now I read people seem to be waiting to pull the meat off at 200.
Just really wanted this to turn out better, so just looking for some suggestions on how I can do this again and have better results.
Had no issues doing a brisket last year :)