BRADLEY SMOKER | "Taste the Great Outdoors"

My first pork butt is on the smoker.  What is everyone's preference for internal temp?

I do 190-195 and then into the FTC ( wrap in foil, wrap in towel and into a cooler) for a couple of hours, then pull.

Ditto!   I've pulled some out at 200+, just because I overslept a bit..    ;)

190F minimum here, prefer 195-200F - the higher you go the softer the meat will be.

It's kind of a personal preference thing past 195F.

I prefer around 190-195 also.  Make sure you give it a test pull starting at about 190.  As usual, the IT is a pretty good guide but the meat will tell you when it's done.

190 - 200

Thanks!

Don't be tempted to turn up the chamber temp when the meat temp stalls at around 160*F.  It is supposed to do that and you don't want to rush it through that stage.  It'll eventually climb to 190+. Don't forget to post pics of your finished efforts.   ;)