Need Help with Boston Butt

I suspect that you may not have left the butt in long enough. Do you know what the internal temp was when you removed it from your smoker? Also, you will be getting a bunch of folks jumping in here who are far more knowledgable than I am. Finally you might describe the cut of meat a little more. Was it extremely lean having been trimmed up by the butcher, or did it come with some fat directly from the cryovac?
How was the flavor?

Good luck on your next one.

Tuckerpuck,

What kind of smoker? It doesn't "sound" like a CS, because a CS doesn't have a water pan.

You DID read the PB 101, didn't you?

6 pds. in 7 hours in NOT long enough (remember my motto -- "it's done when it's done) that really applies to PB's. Smoking at 190 to 200, it would probably take at least 12 hours or more. For your next butt, do it at 225 or even 250 and don't take it out until the internal temp hits 190.

If you don't have an internal thermometer, then reach in and try to pick it up; if it doesn't fall apart, leave it in.

The butts have plenty of fat and you don't typically need to add water.

What kind of smoker?

Butts can and do well at higher temps. I think your

If you cook at a pit temp of 190 to 200� and
want the internal temp of the meat to reach 195-200� it will take much longer than I would normally want to spend cooking butt.
Try pit temps of 225 to 250� and you will find that the end product will be what your looking for. At those pit temps figure closer to 2 hours per pound.
Jim