I did my second pork butt on the Chargriller duo pro w/ sfb. The last one I did I thawed and smoked as usual. It tured out perfect.
today I used one that I bought from the same local butcher on Friday.
I smoked it close to 225 on royal oak lump until it reached 190 and then I pulled it to rest for an hour. There was one time in the early hours of the morning where I lost track of the fire and temps dropped to 150 for about 30 min. After that I never lost temps below 220 and I had the occasional spike to 250.
After it rested I went to pull it and serve. I couldn't pull it, I had to cut it into chunks and serve...
Can anyone tell me what would have caused such a tough finish product? There were some areas that were perfect, but the majority was tough and tasty.
I will add some finished Qview when my sis-in-law emails me the photos.
I have another one to smoke next weekend and I would love to have this issue solved.