![Sad :(](./images/smilies/icon_e_sad.gif)
The pork shoulders I'e used have been around 2-3kg and i've rubbed and fridged overnight, then cooked at around 225-250f with a lid guage using cherrywood chips.
I must admit that yesterday - i did open the lid a few times within the first hour to add more chips. The butt was on the grill for around 8hrs and rested for 80mins after. I could not pull the bone like my previous efforts. The bark could have been better.
I'm cooking on a large kingsford kettle
Am i missing something?
Thanks