The bone test does semi-work, but I have had bones pull clean at 185 when the middle of the butt didn't fully pull apart. So I don't subscribe fully to when the bone pulls clean is it "done". It is simply another "indicator" like people call a temp range an "indicator". I guess this mostly pertains to when you want to fully shred it. Do you guys that do the "bone test" simply tug on that thing every 30mins towards the ends or something? Obviously the more it cooks the more the bone protrudes which is what I'm guessing is an indicator or when to pull it.
But more to the OP for home cooked butts I'll shoot for right around 195-200 even with hnf. They normally rest for an hour or more and they always pull perfectly even without touching that bone for any type of test. If i drink too many beers and stop paying attention to temp and it gets to 205 they still pull perfectly.
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