Hello - So I did a butt on my XLG Big Green Egg this weekend and it was an abject failure.
I had a hard time getting the temp down on my BGE and the first 4 hrs was at about 270 deg F. I finally got it down in the 245 - 250 range and held it there for the rest of the time. Cooked the Butt for 10 hours and pulled it with an internal temp of 189.
The top inch or so was dry. The internal was moist, but the texture was more like a pork roast and not fall apart tender like I was expecting.
Was the temp too high to start off with?
Should I keep the butt on even longer considering the top 1" or so of the meat was dry? I read that the meat temp should be in the 195 range, but I'm concerned due to the texture of this butt.
Any advice would be greatly appreciated as I have to cook for a neighborhood party in two weeks.
P.S. I double checked my thermometer in boiling water and it is within a few degrees