I just finished shredding the pork half is dry and stringy and the other so called dark meat is moist , not as much as our first Butt we did a while ago so we are kinda disappointed, We think they finished ahead of schedule. This is amazing thought we took 4 of them out and wrapped them in foil and put them in the cooler around 8 am this morn almost 8 hours later we still could not pull them with our fingers, it was steam'n good. Oh well, next time we go to Sams to get butts in the 2 pack we will ask the butcher to make 2 large fatty ones. I will not buy different size Butts any more. and pretty much do 2 at a time. The temps were different on all 4 but ranged from 199 - 209
Thank you all for your fast replies and help this cook. Its a honor to be part of this forum.