I searched the forum and didn't see any posts regarding this issue. I have smoked quite a few pork butts over the past few years and this weekend was the first time I've ever seen one that had bright red (almost raw-looking) meat on one end after smoking the usual 8 hours and getting the meat up to over 190 degrees. Could this be caused by the meat being freshly cut from a butcher? Most of the time, I buy the pre-wrapped butts. This was the first time buying one from a butcher. They had a good price on shoulders, so I had them cut the shoulder in half so I could smoke the smaller sized butt. Has anyone ever seen this result before? I made sure not to pull that part of the meat - just in case. Any help with this would be appreciated!