Originally Posted by suziquzie
Andy as usual you are a culinary genious!
We kept thinking 160..... thats when we took it off.
Yes 160* is done, but when cooking a butt, you are gonna have some mighty tough meat. I use a smoker for pork butts, but a roaster pan will do just as well and wont heat up the house as bad as an oven. It is best to moniter meat temps with a digital probe type thermometer(about 15 bucks at wally world). Set Roaster pan at 225*-230* and put the butt in with thermometer probe in it, take it to 170* and double wrap with heavy duty foil, splash with apple juice(not alot) and back into the roaster till 205* When it comes out save the juice from the foil. Put the juice in a container in the fridge long enought to solidify the fats and scrape them off. keep whats left to ad back to the meat. Wrap the butt in an old clean towell and put it into a lunchbox cooler and let it rest for about 3 hrs. Be carefullwhen u take it out, cuz its still hot and cooking in there. Pull it and ad the juices back to the meat. Just my 2 cents.