finished texture on PBs

When it comes to pork butts...there's a lot of variables. Number one depends on the quality of the meat itself...they tend to vary from packer to packer and even from butt to butt from the same packer. I've had the best luck with I.B.P. bone-in butts in the 7#-8# weight range.

Here's my approach: 8 hrs prior to smoking I'll inject them with either Butcher Pork Injection or Chris Lilly's pork injection. Let them rest an hour and then apply rub...wrap and let sit overnight (assuming a start-up cook time the next morning)

Wood of choice (I prefer Hickory) and in they go at 225. Mopping is up to you but I don't. I'll set a probe into the center - away from the blade bone and set temp for 190. Once that temp is attained, I'll look for doneness...two ways: 1. How loose is the blade bone. 2. How easily will a skewer penetrate the center of the butt. When the blade bone starts to extrude away from the butt, the meat is usually ready. I'll double check with a skewer...easy in and out...it's done.

Next, pull and foil...let it rest at least half an hour. Next, remove foil (save juices) and pull it apart into the major muscle configurations. Once cool enough to pull, I go to work. The long muscles will get cut cut down as to provide me no longer than 2" pieces.

Here's the trick IMHO...once the butt's pulled, unless you're planning to serve it immediately, it will dry out. I like to add a finishing sauce to the meat. SmokinOkie has a great recipe here SmokinO's finishing sauce

Hope this helps.

My pork butt from the other day was dryer than normal until I added Smokin's finishing sauce. My daughter loves the stuff.