Internal temp question

There's no hard and fast rule as to a proper temp for smoking butts. 225 will buy you overnight smoking peace of mind on a 7-8 lb PB. If I'm in a hurry, I'll set the temp for 250. Generally I like to cook butts and briskets in the 240-250 range.

Some cooks will finish a butt, after the stall/plateau (165o) at a higher temp so as to build the crust. It's simply a matter of choice.

Your 66 (as wello as the smaller Cookshack electric smokers tend to build high moisture in the box. Excess mositure will hinder bark formation at 225 so one work-around is to open the door briefly every hour to dump steam.

As to internal temp, I look for tenderness. One guage is the blade bone. When it easily tugs free, you're done. This generally happens in the 185-195 range. If you're smoking a bone-out butt, probe it with a skewer. You're looking for minimal resistance. 190 is usually a safe bet as long as the probe isn't touching the bone.

Sounds like your 1st PB was a success.

I've had smoke butts take 2 hrs/lb, but I'm also starting them at 190* overnight and kicking them up the next morning to 235*. Slow cook and stubborn old sows don't cook fast.

Thanks guys, this forum is great and you are the best salesmen cs could have. Been keeping up with y'alls post for 1-2 years and am gladley Qing on a new cs. Thanks to cookshack also what a quality made product this 066 will last a lifetime and im a youngen.