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FM Former Member
I put a 8.35 lb pork shoulder butt on the smoker at 12:45 am last night at 215 degrees. I have checked it multiple times since 6 am with the following temp results. 6 am - 160, 9 am - 165, 12 pm - 170, 1:30 - 172, 2:30 - 175, 3:00 - 179, 3:45 pm - 182. I want to pull off at 190 but am worried it might be over cooked. I check my thermometer last night and it was reading 2.5 degrees low (used boiling water). Looks done but unsure. Should I pull it off?
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FM Former Member
Thanks for the feedback. I took the butt off at 188 degrees due to getting ready for a Mavs party at my house. It turned out great but will definitely try to cook at 225 next time.

quote:
Originally posted by MaxQue:
Welcome aboard Rolex.

Pork butts hit a plateau around 165-170 and take forever to climb out of the 170's. Don't fret. It should be ready once it climbs past 190.

Next time try 225-235o and you'll cut back the smoke time by a few hrs.
FM Former Member
quote:
Originally posted by RolexBlueSub:
...but am worried it might be over cooked.


Why? Almost all of us suggest pulling it at least 195 for pulled, so trust what you've heard.

As for temp, I cook mine at 250. Lower temps will give you more smoke but will definitely extend the duration. I would have said bump the temp up to get it finished if that's what you needed.

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