On a pork butt the higher the temperature you take the butt to, the more tender the meat is. Why is this? Is it because more fat is allowed to break down? At what point do you start to dry out the meat? I had a near perfect butt heated to 205 but there was still fat that could have been cooked down. I'm wondering if it had been taken another 5, 10+ degrees if it would have gotten better.