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I've done another butt and still can't seem to get it tender "pull apart" No matter how big I build my fire my temp gauge only gets to around *220. I smoked it around 8 hrs.
I've done another butt and still can't seem to get it tender "pull apart" No matter how big I build my fire my temp gauge only gets to around *220. I smoked it around 8 hrs.
It is under cooked. You will probably have to smoke for 2 hours per pound to get it tender at 220° You need to get the IT to 185° - 195° to be tender for sliced and 200°- 205° for pulled. What kind of smoker do you have?
I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome?
I've done another butt and still can't seem to get it tender "pull apart" No matter how big I build my fire my temp gauge only gets to around *220. I smoked it around 8 hrs.