I am using a Brinkmann Barrel Grill with an Offset Smoker Box
And this was my first time smoking anything at all.
In Jeff's Book it is stated that the ideal internal temperature for when the pork butt is done is 205.
This is what I shot for and I kept the temp around 200-220 in the barrel (which was tough to do at times), but the butt turned out a little stiff, dry, and not pull-able at all.
It was still very tasty and The Big Bald Rub in the book is AMAZING!
I did not brine it, but I did inject it with the Butter and Apple Juice concoction. That made it smell amazing.
I also had two humidifiers in there; one with Blue Moon Ale and another with Old Orchard Apple Juice.
And I used Apple, Pecan, and some Cherry wood chips.
But in research the recommended internal temp is 175 by the USDA and slightly lower for pastured pork.
I was cooking a pastured pork butt that I purchased from our local Co-Op farmer.
Is the temp in Jeff's book correct or just suggested? Maybe I should adjust for pastured pork?
Any experience and advice is most appreciated, and I promise I will take pictures next time.