I seen 225F everywhere for cooking temps for pork butts, yet Aaron does them at 275F. I tried one at 250F last weekend. It cooked much faster than 225F. I shaved off 1/3 of cook time. It came out a bit dry (Im a perfectionist). My last couple have come out the same. Not sure what it is.
I've tried dry brining 24 hours beforehand and no brining, and we prefer the taste of dry brining. Im not sure either one results in juicer butts.
Finding that juicy butt has been hit or miss for me. I dont know what it is. My current butts are like 95% there. But Im still hunting for that dripping, juicy, all over your shirt peace of meat.
Next time Im going to try foiling.
PS. The last couple of times, Ive pulled on the fly for individual sandwiches and left the butt in tact to preserve moistness for leftovers. I wonder if pulling everything in one go and mixing with the juices is better?