Morning JAG!
Are you in the service? Thanks for your service if you are.
So I wouldn’t cut it in half. I’ll save you the search but that topic has been debated a few times on here and it really all comes down to thickness of the meat and how slow or fast the internal temps would go up.
What kind of smoker do you have?
If you don’t have a meat thermometer, preferably an instant read, you should get one. You can get a $9 one at Walmart or a $100 one at
thermapen. Personally I got a lavatools javelin duo pro for $49 and Love it!
I would say just run your smoker at 275-300 and you will be able to get it done much quicker than 16hrs without losing any flavor or tenderness.
The internal temperature (IT) is how you need to start looking at cooks and when meat will be done. Times can be helpful for trying to plan out when you’ll be done but IT is the only thing that matters. The pork butt doesn’t know what time it is and is done when it’s done.
If you can cook the butt between 275-300 and wrap it in foil, you’ll be looking closer to an 8-10hr smoke which I think you’ll prefer to 16hrs.
So how do you know when it’s done??
If you have a leave-in thermometer, when it starts getting close to 200 is when I start probing it. I take the pointed end of my instant read thermometer and poke it all around. If there is any resistance, it’s not done yet. The probe should be able to go through the meat just like butter, with no resistance. Once you feel it one time, you’ll know what it’s supposed to be like and then it’s done. Leave it until it gets this tender. Trust me! I usually find that IT of 205 gets it perfect every time.
Once it’s done, you can keep it wrapped in the foil and depending on when you need it, can keep it in a warm oven (170 degrees) for a long time, like up to 8hrs.
The meat will re-absorb some of its juices and will be amazing. Also you’ll know you got it perfect because the bone will just pull right out. Clean!
I’ll give you my rub recipe. It’s got some spice to it but not too much so that my 4yr old can’t eat it. Now he doesn’t eat the bark part but loves pulled pork. My 9yr old daughter also loves it.
Just last weekend I got 6th place out of 21 in a local bbq competition so I think the rub is pretty good.
Also at the bottom of the recipe it says 1 brisket (I don’t use it on my brisket. Only salt and pepper for this guy!)
Anyway give this process a try and I think you’ll love it.
Hope that helps.
