I just finsihed smoking my first pork butt. I have a Masterbuilt 30 paired with an AMNPS and i took my 12 hour brined butt out and put it in my smoker fat side up. Kicked up the temp to 210 and left it alone for 6 hours. Went to check on internal temp and i was at 155. Left it for another hour....still at 155, another hour....now hit 158. Finally i decided to let it sit another 2 hours where it went up to 168 and stayed there for another hour. I had guests coming over and didnt really count for such a long stall so i took it out after about 10.5 hours and we had a very delicious sliced pork instead of pulled.
I read on here that guys that smoke at 210 have reached the 195 mark in as little as 8 hours and one guy ended up saying he smokes his at 210 for 24 hours. I know that every smoker is different but what is the best method for mine? I dont mind the low and slow method but 24 hours is a little out of my patience scale. I amd definitely going ti do this again but i want to be more prepared.
Thanks in advance for any input.