Originally Posted by Demosthenes9
Just an FYI, but if you added cold water to your water pan, that would have dropped your chamber temp for quite some time as the water heated up.
It was cold water, but I was able to get the temp back up and stabilized fairly quickly so I don't think that was it. I was more worreid about there being some reason that might take moisture out of the meat, but coudln't think of any reason why it would (if anything I would expect the opposite).
I have a feeling cliffcarter and timberjet probably have it. Maybe the variation I saw was just in these particular buts- potentially leaner than some of my better ones, and I also did probably take off more fat then I have in the past. Also, if some butts really just are ready around the high 190's, that could have been it. I know I've had a few other cooks like that where it seemed to be staying in the high 190's for a long time, and when I finally pulled them they were drier than I would have liked. But then again it's also just possible I was being impatient. One of the better ones I did was like that at first, but they had to be done at a certain time, so I brought the heat up from the 225 range to 250-260 at the very end, and they did get to 205. Then I foiled then and put them in the cooler with towels, and when we got to the park they were SO juicy and just falling apart. Just gotta keep working on it. The only way to get better at something is to keep doing it, and that's something I can live with when it comes to BBQ
I can't complain too much, it wasn't bad at all, just not as juicy as my better attempts. I reheated some the next day with a little bit of apple juice in the pan, and it was delicious!