Pit Boss Pork Butt

[CP]

My 1st attempt.

It's been in since 4:00am (almost 7 hours) @  225.  Temp in now 145, bark is hard, fat is just starting to goo up.

What now?  Wrap in foil, leave it as is?  Turn up the temp?  Final temp should be ?

Smells great, the whole neighborhood can smell it.   

[Tenkara]

not sure about pork butt, but when i do brisket i wrap in foil at that point and cook until 198*.

[Crunchy]

looks to be around an 8lb butt?  don't wrap until 160ish, but if you stay at 225 degrees it could be another 6-8 hrs before its gets to 198-200.  I usually put mine on around 11pm and they finish more or less at 3pm the next day. 

[Dale Gribble]

Double wrap in foil, add a couple cups of apple juice, and turn the temp up to 300. Cook until you have an internal temp of 204*F that’s the point where the muscle and all other fibers break down well. Let rest for and hour once at 204 and wrap with a beach towel or other large towel.

[h20hunter]

 

Or put in a dry cooler, close that lid. Let 'er rest.

[CP]

Okay, thanks for all the advice.  158 degrees, don’t have any apple juice so I used some apple cider vinegar, double wrapped in foil and I’ll finish it in the oven at 300.
 
Now I need some coleslaw.

[pianoman9701]

Put a little bourbon in it. 

[jeffro]

Slice and eat!!!
Post report

[CP]

Turned out pretty awesome.  No slicing required, it just pulls apart with my fingers. 

[Blacklab]

🤑🤑🤑😉🥃🇺🇸

[Stein]

 

[HUNTINCOUPLE]

  Nice!

[pianoman9701]

Beautiful.

[Pathfinder101]

Put a little bourbon in it. 

Very disappointed in myself for not thinking of this myself at some point in my life up to this point...

...on the other hand, Pianoman just gave me a reason to go buy a pork butt for next weekend...

[Jpmiller]

There aren't alot of thing more satisfying than reaching in and pulling a nice clean bone out of a roast like that. Looks pretty darn good.