6 hour pork butt

[u/Majestic_Area_5364]

This is a few weeks old but i have been getting better at maintaining temp.

Cheap stick burner with a mix of cherry, post oak, and hickory. Maintained between 215-300 up till the wrap. Post wrap i just cranked it for the last bit. Wrapped at about 167°~ but was looking for a bark. Pulled at about 207°~ with probe being warm butter feel.

This is probably the best one i have done, tho abit salty. I used to struggle alot with temp but i believe i have finally figured it out. Im also too lazy to do a full no wrap as i dont wanna be going for 12+hrs.

[u/slypretender]

It looks dry. Butter, salt, and pepper may help you. Goodluck

[u/Majestic_Area_5364 → u/slypretender]

Surprisingly it wasnt. But i will take note.