anatomy and details on pork butt

[PlateauNDN]

Oh and I don't recall singling out anybody I generalized.

[Austrian Hunter]

ok, ok, ok, only one way to tell.  You all cook me a pork butt, bring it to my house, I will volunteer and taste and grade every one of them and let you know.  Who is first 

[sirmissalot]

I'm just all sorts of confused now. Seems like 92 is just agreeing with the link (that kracker posted). I understand the whole "to each their own" thing, but the link says to cook to an internal temp of 190 and even all the way up past 200 to have a good tender meat but kracker says to cook it to 155 remove from heat and eat. Not trying to bust your balls kracker just trying to make sense of all this... I did see kracker is only cooking between 100-130 degrees where the link says 225-250 maybe thats the difference. I am no pork master that is for sure but this thread has me going cross eyed

[dscubame]

225 cooking temperature so the fat will render.  "To low is a no go".  Slow and low sounds good but in real world is a complete false theory.

[PlateauNDN]

I thought there was supposed to be a Hunt-WA cook off this summer? I recall a thread (challenge) bwing made?   I accepted and agreed to bring my smoker and do some "low and slow" stick smoking.

[Austrian Hunter]

I thought there was supposed to be a Hunt-WA cook off this summer? I recall a thread (challenge) bwing made?   I accepted and agreed to bring my smoker and do some "low and slow" stick smoking.

  I would be all over that.  I suggested Central WA 

[92xj]

I'm just all sorts of confused now. Seems like 92 is just agreeing with the link (that kracker posted). I understand the whole "to each their own" thing, but the link says to cook to an internal temp of 190 and even all the way up past 200 to have a good tender meat but kracker says to cook it to 155 remove from heat and eat. Not trying to bust your balls kracker just trying to make sense of all this... I did see kracker is only cooking between 100-130 degrees where the link says 225-250 maybe thats the difference. I am no pork master that is for sure but this thread has me going cross eyed

That was all I was saying.  Thank you for seeing that.
KC, I'm not busting your balls or running my mouth or any negative towards you.  Just trying to make sense of the thread and the direction of it. 

[TommyH]

tagged,

[JackOfAllTrades]

Keep it civil or this gets locked. No generalization in disagreement. Post specific. But don't attack. Correct punctuation rather than bold and caps. Realize that this brings emphasise just the same as raising your voice in discussion. It is quite OK to disagree and move on. And remember that there's more than one way to skin a cat. All of you can be right.


Steve

[Maligator]

I have to admit I was not sure how this thread was going to go   

[JackOfAllTrades]

I suggested no BOLD and CAPS. I said no attacks. 
 
Edited and LOCKED!
 
-Steve