Hey there looking for some experienced input. I have been smoking for many years and just switched to Butts a couple years back from fresh hams for my PP on a BGE instead of my big roaster for smaller events. Most threads i see guys say 1.5-2 hours/lb for cook times at 225. I run a temp probe at the grate and another in the BB as well as the smoker mounted probe to get a good idea on temps and have checked all my probes for temp accuracy in boiling water and all are within 1-2 degrees. The PP is always tasty but it's done in FAR less time and i never get any good bark. Process i use is below. Any educated input is welcome.
I start with qty 2-3 of 9-10lbs BB's I trim the excess fat cap and coat in mustard with my rub (Brown sugar spices etc.) let sit in fridge over night. Next morning I inject with Apple or Pineapple Juice and put on the smoker (225 grate temp). I cook until 165 internal and then foil to finish to 200-203. The "problem" i have isn't flavor people always rave at the events i cook for but i have yet to have one of these take over 8 hours and have had several go in as little as 7. Additionally i don't get anywhere near the bark qty/quality i see many others get. So i have no idea how i could smoke these for 16-20 hours as many suggest at that temp without making them into briquettes. I'm doing another cook This weekend for an event i am catering and considering trying more wood.
Cooker: BGE Large
Fuel: Natural Lump Charcoal
Smoke: Apple or Oak
Drip Pan: Dry
Thanks for the input in advance.