Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I do mine fat cap up the whole time and I do not wrap. I run my pit at 300-350 the whole time. Turns out like butter after 6 to 8 hrs... My pit is a reverse flow so the heat is actually rolling across the top of the cooker.
I had one I did last summer that gave me the same problem. I was doing six butts total. 5 of them were done after 10 hours, temping around 200 and probe tender. But one of the six, was still around 185-187, and nowhere near feeling tender when I probed it. I let that one go another 2 1/2 hours...
Interesting that you posted this. I was at GFS the other day picking up some pork butts to do pulled pork for a dinner last night. While I was there I was looking at the meat section for something to throw in the smoker for dinner that night while I had it fired up (I smoked the 4 butts on...
There have been all kinds of issues. I joined a Facebook group to see how it performs because I thought about buying one. All kinds of complaints. In fact, it seems more negative reviews than positive. I'm going to be holding off until they get things worked out...