What's up with that, did I screw something up?
BTW, it was good but I think it could have been better. Thanks!
Yep, welcome to "The Stall"... we've all hit it at some point. One of my recent bone-in 7#er's took just over 13 hours @225* smoker temp to reach the targeted IT of 208 for melt in your mouth pulled pork...
By raising your smoker temp up into the 250* -285* range you can expect to shave off a couple/few hours if you're in a hurry.
always plan on 2 hours per lb and plan on a 2 hour rest. if it is done early you can rest for up to 6-8 hours so no biggie. pork butt at 225 will stall forever! cook it at 250 and it makes things to where you can plan about 1 1/2 hours per lb. in your situation you could have foiled at 150 and then unwrapped it again at about 180 to build the bark again.
i now smoke everything except chicken at least the day before. just keep or use a little broth when reheating it will keep things moist.
All the advice you have received will work, but there is a simpler and, I believe better, way to avoid the stall.
Cook at a higher temperature.
I always cook butts at temps ranging from 285°-315° and never have a "stall" or problem with the meat not being done in time to feed guests, or having to finish in the oven, cook the day before to avoid a fail, foil to "power through" and cooking overnight with all the problems associated with it.
If you had cooked your pork in the temp range that I do you could have started at 8AM, cooked until the IT hit the desired temp(at sometime between 3:30-4:30 is a good guess) and had plenty of time to rest and prepare for your guests.
Too easy, IMHO.
I don't believe that it was jarjarchef's suggestion.
IMHO those low cooking temps are the bane of success for newbies, as per your results. There are innumerable threads such as yours on this forum and virtually all them cite cooking temps of 225° or thereabouts. When so many are getting poor results using one technique, then it is time to change that technique. Cooking at higher temps make BBQ more predictable, more rest for the cook makes the experience more enjoyable, as well.
There is nothing written in stone by the BBQ gurus that you must cook at low temperatures to achieve nirvana. I cook ribs in the 235°-265° range, depending on the cut. Chicken and pork loins 300°-325°, beef is the same as the pork butts.
You lose nothing by cooking at higher temps, except the lack of sleep and those accusing "when will it be ready?" questions. I highly suggest it for everyone new to cooking BBQ.
Generally low and slow is considered 240-275, with most people doing 250. There only instance where I cook lower is brisket, brisket I like to do at 225-240, usually closer to the 240.
The issue a lot of new smokers have with low and slow is usually due to their smoker not being able to hold a steady temp for longer than 1 to 3 hrs. A lot of folks have cheap uneficiant smokers to start with and that causes frustration. I started the same way and spent 8 frustrated months trying to get a sub-par smoker to work great, then sold it for less than half of what I paid for it and got a 22.5" Weber Smokey Mountain for $365, and have never looked back.
You can also build a UDS for cheaper that is very efficient as well.
Alcohol makes everything better....oh wait a second...that is the bi-polar talking....