Hello Dr. BBQ,
I’m looking for help with the pork butt roasts that I smoke. Been cooking them for years with varying degrees of success. I seem to be having difficulty getting the temperature of the meat higher than 185°F despite a steady smoker temperature of 250°F. By the time the butt gets up to that temperature I’ve usually been at it for 10 hours or so, and am worried that leaving it on for any longer will dry it out. What am I doing wrong?
It doesn’t sound like you’re doing anything wrong. You can chop the pork or slice it at 185°F and it’s mighty good. If you like it cooked more, just stay at it for another couple hours and it will get to 195°F or so and be falling apart tender. Another couple hours shouldn’t dry it out, but if you’re worried you can wrap it in foil at the end. This will hurry it up too, but will also soften the crust.