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Yesterday I cooked two pork butts but the meat came out too soft for our liking.
The butts were covered in yellow mustard before applying the rub, cooked for 17hrs at a steady 250 until IT reached 196, and then FTC'd for 3 hours with butcher paper and foil. To avoid this again, should I not use mustard, stop the cook closer to 190, or avoid the FTC step?