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Guest
Guest
I'm going to BBQ my third pork butt and need a little advice. The first 2 I cooked to 185 - 190 degrees and let rest at least an hour before pulling. The flavor was great but they were both on the dry side. I'm using calibrated remote thermometers so I'm pretty sure the temp. was always between 225 and 250 degrees. I don't think it matters but the outside temp. has always been below freezing. I was thinking of cooking the next one to about 170 - 175 degrees. Any other ideas.