A few weeks ago, I posted that I had purchased the smokenator 1000 online to fit inside my Weber kettle grill. It works great, and allows for cooking at 230-240 for 6 hours without adding fuel.
However, Sat I attempted to smoke a pork butt and make pulled pork Carolina style. It was great don't get me wrong, but the consistency was not that of your typical NC pulled pork. Actually, it wasnt pulled pork at all. I had to cut and chop it up.
What am I doing wrong here? I would have though a peice of meat with that amount of connective tissue, being cooked at 240-275 for 6 hours would have easily fallen apart. It the dome too dry? Smoked too long? Internal temp after 6 hours was 162, and would have liked a little higher for pulled pork.
Next time should I smoke for a few hours and finish in the oven?
Anyone have any tips?