Suggestions

[Mabpath]

Had a beautiful 4 lb pork butt. Smoked at 250 until reached 160. Wrapped with foil and cooked to 190. Removed and let it sit under towel two hours. Meat was well cooked and pulled easily but very dry. Have done many smokes this way but never came out like this. Almost inedible

 

[JpsBBQ]

Sounds utterly contradictory. Well cooked but inedible? Sometimes I think you just get a bad piece of meat. I usually cook to 200 at least though. If I were to guess, I’d say you were undercooked if anything. Hard to believe though with the foil. If you had done it without wrap it’d be easier to understand. Maybe just a crappy product from the start. Just hard to wrap my head around inedible pork butt??? It’s so forgiving and generally so full of wonderful inter-muscular fats.

I do not use traditional foil, rather I wrap it in a foil pan and collect all the juices. I then run them through my fat separator and reincorporate them to the pulled product for the most flavorful and moist pulled pork possible.

 

[abmet]

I usually take mine to around 205. For me at least tends to pull easier compared vs when under 200. Like Jps said maybe just bad piece of meat which is always disappointing.

 

[Bruno]

I also switched to pans for the wrap. Easier to wrap and allows you to use as much of the liquid you might need in your finished product.