First time posting here. Hoping to get some ideas before attempting to smoke another butt.
On Memorial Day, I smoked the 5 lb. bone-in pork butt at 275°. When it reached an IT of 160° I put it in a foil pan, poured in 1 cup apple cider, and tightly sealed with a foil layer on the top. The covered meat was then put back on smoker until i got a probe reading of 200° (i checked the reading with two different thermometers to be safe). At 200° I lifted to foil on the pan to take a look, I was delighted to see that the bone had mostly fallen out on its it's own. I then removed it from the pan and wrapped it in foil, wrapped a towel around it, and rested for an hour. My result was a stringy tough piece of meat to pull. Thoughts?
On Memorial Day, I smoked the 5 lb. bone-in pork butt at 275°. When it reached an IT of 160° I put it in a foil pan, poured in 1 cup apple cider, and tightly sealed with a foil layer on the top. The covered meat was then put back on smoker until i got a probe reading of 200° (i checked the reading with two different thermometers to be safe). At 200° I lifted to foil on the pan to take a look, I was delighted to see that the bone had mostly fallen out on its it's own. I then removed it from the pan and wrapped it in foil, wrapped a towel around it, and rested for an hour. My result was a stringy tough piece of meat to pull. Thoughts?