As the Butt turns

Unknown

Took my 7.38lb Butt up to 200 and removed it, cooked for 18 hours 35 minutes mostly at 200 degrees in the BGE until internal temp hit 160 and the I let the BGE increase to 260 degress until the butt hit 200.
A tad too tender for my taste. Not sure if I cooked it to slow or might have been the butt I picked out. It was in a bag and had a label that some solution was added to perserve mositure and tenderness.[p]Any thoughts, should I speed up the cooking process or just avoid those butts in a bag?

Unknown

Caesarshead,
Simply taken the next one off at a low internal temp, I personely remove them earlier than 200º, closer to 195º, it does make a difference in texture.
Jim

Unknown

Caesarshead,[p]I seem to recall a previous post that stated for pulled pork bbq you want to cook the butt to 195-200F and for sliced butt bbq you want to take it out at a lower temp......I don't remember the temp tho. Maybe someone else can chime in & help.[p]Jeff

Unknown

lo n' slo,
Aprox 180º for sliced.
Jim

Unknown

Jim Minion,[p]Thanks Jim![p]Jeff