post #21 of 21
Look in this site for Gary's tutorial "How to smoke a pork butt". It's great and covers all of the options. With all of his experience, Gary is a wonderful resource.

I never look at time for a pork butt. I cook it about 250-275* until the stall (about 160*
+/-). Then I wrap with some moisture for tenderness. I don't probe or whatever, I just pull it between 200-205*. IMO, if you let it get above 210*, you're asking for mushy meat. These are just my thoughts. If Gary says any it his way. Good luck, Joe.