First Boston butt

ferndchamp

I cooked my first Boston butt for 16 hours. The temperatures ranged anywhere from 300 to 225. The Boston butt weighed 8.25 pounds. I am surprised it took that long. The internal temperature was. At 182 when I took it out. The bone had been out for around 45 minutes when I took it out. Well here is the final pics of the done deal. 

Rebhanmh

Looks pretty good, not sure if you are aware but normally people shoot for 200-203 degrees for an internal temperature before they remove from smoker. I've seen people take it off as early as 190 but never that low. Did you have any problem pulling it? I hope it tastes good because that glaze looks delicious!

ferndchamp

The weirded thing is that I put it in foil after 9 hours and when in the foil it read 180 degrees. I left it in the foil for 4 hours and I took it out the internal temperature was 165. I used two different thermometers so it should have been accurate. Idk what happened!

Rebhanmh

Sometimes the bone can read a higher temperature or if you go too far through the meat and touch the grill it will read a higher temperature too. Make sure you are getting multiple reads in different areas so you can make sure it's consistent. I like to do on each side and two different spots in the center, one near the bone and one away from it.

ferndchamp

stemc33

Looks delicious. What kind of thermometer are you using? Temps seem too low to pull that good. You could of took it off when the bone came out. Temp isn't important on pulled pork. The best measure is feel. Probe until it's like butter all over. If the bone pulls easy and clean the rest of the butt will usually pull easy. 

ryantt

Looks very good.  If you don't have a good instant read thermometer I'd suggest getting a ThermoPop or ThermaPen. they are very accurate and very fast. 
http://www.thermoworks.com