Hi everyone. Need to do a post mortem on a half Boston butt I smoked today. This was a 10lb butt the butcher cut in half. The half I bought came in at just under 5 lbs and was boneless. I smoked it for 9.5 hours at a temp that ranged from 200 to 230. I have a Great Smokey Mountain vertical charcoal/water smoker. It is very similar to the Brinkman and GrillPro models. The intent was pulled pork but what came out was of a similar texture to a tender grilled pork chop or loin. Definitely not pulled pork. I've been smoking for about 5 years but I mostly stick to short duration smokes like ribs, chicken/turkey breasts, fish, brats etc and I do those well. But this is my 2nd attempt at pulled pork and I have not gotten it right either time. First time was actually a little closer. I would appreciate some thoughts on what might have gone wrong. I have read that cooking time is 1.5 hours per pound but I've also read others that say it is closer to 2 hours a pound. Are mine cooking too long or not long enough? Unfortunately I did not have a meat thermometer in so I cannot say what temp it was at when I took it out. I took it out, rested it for about 15 minutes and we dug in. As a side note my wife can put a 3 pound pork loin in the crock pot for 8-10 hours and it falls apart when you pull the lid off and stare at it.