Originally Posted by intrex
Will give that a shot on the next smoke. I did 4 Boston butts yesterday and they turned out pretty well but not tender enough for the bone to be easily pulled out. I suspected it was because the temps varied so much and half of the smoke was done in the 275 range and the other half at around 225.
The bone didn't pull out cleanly because you didn't cook long enough. Temp swings have no effect on doneness, just the length of time it takes to get there. They are done when they are done.
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