1st Smoke - Pork Butt - Need help

[NDKoze]

Next time try Tony's brine.

http://smokinitforums.com/index.php?topic=1608.0

You will never smoke another Boston Butt without it.

+1 I use this 95% of the time and it never disappoints.

[Golfer1659]

Pulled it at 195 and double wrapped in foil and placed in cooler with towels.  A couple pieces stuck to the grill and I ate them and OMG......I nearly fainted lol..........fringing amazing taste, tender, you could taste the smoke but wasn't over bearing and a nice flavor.

[Golfer1659]

The last photo after it was out for a while.  Should of taken a open picture sooner but was eating too much.  I let it rest for over an hour.  This thing was AMAZING, like eating stick of butter almost, just melted in your mouth and could pull by hand the whole time.   The bark was OMG, like a flavor magnet and candy.  I had my neighbor come over  and he is a no BS type of guy, said best pulled pork he has ever had.....brisket and another pork butt starting Thursday night and Friday.....

[DivotMaker]

Looks fantastic, Kyle!  Congrats!

[Golfer1659]

I never opened the door once......just cooked to 195 temp and pulled it immediately.

I thought it came out perfect......

[DivotMaker]

Try brining, if you didn't...it really does make a difference.  Also, you can wrap/rest at about 190 and it will be even better.  I've experimented with pulling butts out at a lot of different temps, and I've found 188-192 gives the best results, it you will rest it for at least an hour.  The butt is tender, but not mushy.  It is also very moist!