What makes a Pork Butt to Mushy

You'll need to give us a little more info.

What are you cooking on?

Injected?

Previously frozen?

Cooker temps?

Internal temps?

Brand?

Foiled?

Boneless?

What do you equate "mushy" to?

Hi Tom,
I cooked in a smokette,I did not inject it. I cooked at 225 but I don't know what the internal temp. was> I don't have a thermo. It was a tyson picnic and it wasn't foiled.It had the bone in.
The meat is just soft and mushy.

Was it pre-cooked ? You REALLY need a remote thermometer for internal temp. so you know when it's done. I've had two 8lb. butt's take as little time as 8hrs. to hit 195. Sounds as tho it was over cooked. Just my .002

Can anyone tell me what brand to get on a thermometer.I would like to have the meter on the outside of the smoker.I smoked it with a brisket in the smoker too.The brisket was fine.

I've had Polder, Taylor, Pyrex and Maverick thermometers. I've had good luck with all of them. You can usually find good prices on all but the Maverick at either Lowe's, Builder's Square or Wally-World. Buy whichever one has the best price. Also the temperature sensor's are interchangeable on those three. The Maverick is a totally different animal because it transmits a wireless signal for a distance of about 75 to 100 feet. Also it's sensor will not interchange with anything else.

Thanks everyone, I'll find me a good one and try it again.I appreciate your help.