Do you know about what your pit temps were? I'm surprised you shielded the meat with heat absorbing (not merely deflecting) brick. 10 hours seems a bit long for only 3lbs, but would explain it I suppose. Cold outside where you are?
Looks awesome and tasty!
Hi, the temperature in the pit was around 230 - 248 degrees but after three hours when the meat reached 150 i had a stall so i waited almost two hours but nothing happened. After that i decided to go on with foil but when i was foiling the meat the temperature dropped to 140 degrees so when i putted it back in the pit i took me an other half hour for rising. If it wasn't for this inconvenience i think i could have done in 6-8 hours.
Yes i use bricks for absorbing heat becouse i dont have a SnS yet.
The weather was around 62 degrees.
Any suggestions or advice for my next cooking? Thanks.
Try it without the brick. That 230-250 temp did not reach the meat.
Don't be worried about burning or overcooking that lump of meat with a snake. Won't happen. Pork is both more forgiving of heat AND that lump is it's own huge heat sink, distributing heat slowly to the opposite side of the meat. Also, the kettle naturally evens the heat more than you might think at LOW temperatures.
Might be able to "power through" the stall with higher pit temp, and I like the foil idea for that although I don't know how popular that method is? I guess it depends on when dinner is served.
I think another option is to go hotter/shorter, approximately 275 and then finish hotter, more like 210 internal. All of that is made more challenging with heat sinks absorbing fuel.