I have cooked pork butts as low as 225 and as high as 350. When cooking hot and fast 300+ I get the color I want on butt, then I put it in a pan and cover with foil. After taking it off the smoker when it is done, I let it rest but vent the pan so the steam escapes and when after I pull the pork, I will reintroduce the fat to the meat that is left in the pan.
I have gotten great final product doing it this way and you couldn't tell the difference from a pork butt that is done at 225.
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