Originally Posted by El Ropo
Bone in butts have a built in thermometer. The bone. When it wiggle freely and almost wants to fall out, the meat is done. At higher cooking temps, this seems to happen at higher internal temps. at 280, I wouldn't of even checked for "done" till the meat hit 200, and have found that most times it's not done till internal is around 205. Every pig is gonna cook up slightly different as always
That's been my experience too. I cook butts at 300. I don't even check it until it hits 200 IT. If its not ready i just continue to check periodically until the bone lets go.
UDS, mini wsm, 22.5" weber kettle