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Remember your butts & briskets stall around 160º and then seem to take forever which is why some folks foil. Just a thought so you may need more than 1 beer.
Wait it out this time. Next time, you can bump up the grid temp 10° and compare the results. Time after that you can bump it up 10° more. You'll be building a database for future cooks. My first butt on the Egg took 13 hrs. at 250° (dome)... probably about 240° grid... I've since raised my cook temp 10° I've also started foiling for an hour or two when it hits the "stall". Can't drink too much beer. :heh:
I have a suggestion.... bump the heat up so the meat will render properly. Crank it up to the 275-325 range after the first hour.
Low temps, whatever they are (200-230), are insane, A couple websites and forums are into this one dimensional cooking. It's complete BS. Yes, It's BS. Spend 24 hours cooking a few briskies. Tons of fun, and tons of wasted fuel (wood).
Would you rather have great results with a 6 hour cook or have worse results with a 18 hour cook?
Time is money, unless you have a huge backyard and want to party with a backyard BBQ.
Everyone has an opinion. And it is just that---their opinion. Do your own research and tests and you will find what is best for you. Whether that's low and slow, hot and fast, or a hybrid between the two, there is no "only" way.