Originally Posted by Rainee
However, a butt can probably take 300°, you just need to cook it to an internal temp of 195-205 to be pullable.
Just a quick followup - last night I made another pork butt, this was a small one at around 3lbs. It was a bit colder outside so the smoker temp was probably 225. I let it go for about 5 hours which brought the temp up to 185 inside but we just couldn't wait any longer.
The pork pulled just fine and was fantastic! We accidentally invited some friends over and there were no leftovers whatsoever . At 185 there was still significant moisture in the pig as well.
Next time I'll try and let it go till 195-200 and see how it is.