Posted 6/23/2025 12:47 (#11272552 - in reply to #11272515) Subject: RE: Pork Butt
I'd guess maybe your thermometer was off if you were able to pull it. 164 is more in the range for slicing. I usually shoot for an internal temp of 200-202, then rest it in a cooler wrapped up with towels for a couple hours. Bone pulls out clean and it pulls very easily.
Pork Butt
