I just got my 009 in on the 29th. I seasoned it , set out for my inagural smoke. It was a 3.5 lb pork butt I had left over from cutting it from a larger one earlier in the week. I set the 009's temp for 225, and the Taylor probe for 195. 9 hours later it came to temp, I foiled/towel/coolered it for an hour and boom, perfection the pork just pulled apart like it was catered, delicious. The next morning I put in a 8.5 lb pork butt same thing 225 for 009 temp with the taylor set at 195. 11 hours later it was still hovering around 169, then it went down to 160. I checked the thermometer in the meat, and cranked it up to 250, (friends were coming over)with in a hour the Taylor read 201.5 oops... I foiled it and let it sit in the foil/towel and cooler. Took it out, pulled the fat cap off, and attempted to pulled apart with forks, and the meat was tougher, I mean it was moist but not nearly the same as the 3.5lb earlier. I had to chop it up with a knife and then try to pull it apart, it was more chunks than shreads. Our guest loved it anyway. Any suggestions??
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