Originally Posted by boaz65
I had a nice 2 pack of pork butt that I found at Sam's. Both butts were about 8 lbs. One day, I cooked one at about 260 deg until it hit 170 IT, pulled it and wrapped it in foil and put it back on until it was 195 degrees. I toweled it and put it in the cooler for 1 hour. It was definitely good eats. The second one was cooked yesterday, 255-60 until it hit 176 IT, pulled it and wrapped it and put it back on. This time, I planned to pull it at 205 like I've seen on this site before but I pulled it at 203 deg. I toweled it and put it in the cooler for 2 hrs. WOW what a difference in the tenderness and moisture! I'm sure this isn't news to most of you guys but to us "noobs", I thought this was worth mentioning. Don't be in a hurry, I thought 205 deg would be way to long, but man it was just perfect. This will be my routine for my butts from now on!!! Just wanted to share the experience....
Butt is done with you can easily wiggle the bone free. Don't rely on the temp as 2 pieces of meat can finish at very different final temps. Once you learn the feel, you won't worry about the temps other than to let you know when to start checking it.
It sure is a nice feeling though turning out a nice, hot butt!
- My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link
- Superior SS-2 - Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG
w/ Craycort Cast Iron Grates
- Mini WSM (from SJS)