First Pork Butt Smoke

[Caneyscud]

BBQ is a balancing act of time and temp and there is more than one way to get good/great results.  Many, make some great BBQ using a CT of 200 and many make great BBQ at a CT of 225.  Personally, I use 225 to 250 - not because of any great preference, but because the smokers I've used are almost impossible to keep any lower.  So for me, I'm comfortable with the 225 - 250 temps and that's what I use.  I strongly believe the magic is how long the IT is within the 165 range.  I just don't want it too take any longer than it has to so I keep to the 225 to 250 temp.

[pdubbu]

Thanks for the tips guys, I will perhaps keep get the internal temp up a bit more than I did.  It didn't really pull for me, I had to slice and dice most of it.

I kept the BS between 200-245 degree's.  I started it around 210-15, then the sun shining on my BS made the temp rise, then when the sun had moved it went back down to 210 ish again.