Cooking temps for butts

I've cooked at 225, 250 and 260. It didn't seem to make a difference, only faster. I'd pull at 190, 195 at the highest, they'll rise at least 5 degrees. For butts, I cook/pull them early and allow at least two (four to six better) hours to set in a cooler (to stay hot). This really finalizes the cooking process. Also, if you need pork pullers, try some hand garden rakes, 3.97 each see pic

I would say grill temp 225* and pull butts at 195*

The way I was taught was to start them at 6 pm at 150* for two hours. Then bump the temp up to 180 for another two hours. Then at 10 pm, bump the temp up to 230-235 and leave till done. I pull mine when the internal temp hits around 193-195*.

If you were cooking a full load of sixteen butts on the 100, I would start it at 180 for four hours and then follow the rest the same.

Also, put the biggest butts towards the back left corner. That is if your hopper is on the left side.

I concur with RibDog.

If possible, put a digital probe in the biggest one and another probe in the smallest one. Once you hit 190 on either, use the probe tip to determine resistance as you would use a toothpick to test ribs.

Thanks everyone.

Just what I needed

John