Quote:
Originally Posted by Chainsaw13
What internal temp do you guys shoot for on pork butts? I've always read 195F+, but it seems that the meat comes out too done. Literally falling apart. Next time I might try 185-190 and see how I like it.
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About 190 give or take 5, but I also go a lot by feel if they weren't foiled at 165ish. Jam a fork or probe in there and twist or wiggle a bit; if it feels like a bowl of al dente spaghetti, it's done.
Might be worth noting though, that I usually don't cook cuts over 5-6 lbs and IIRC, my cooker runs at about 230F ish.