On Feb 6, 3:14*pm, Pierre > wrote:
> On Feb 6, 5:01*pm, Barry > wrote:
>
> > Serving pulled pork for the super bowl tomorrow. Picked out a 10lb
> > picnic when the butcher convinced me to switch to two Boston butts. He
> > said pork would be far more tender and better than I've done before. I
> > slather with mustard and cover with rub. I'll cook at 225 for about
> > 8hrs.
> > Was he right?
>
> Both would be about the same in tenderness. *Both are heavily marbled
> with gobs of fat. *Picnic might have some more flavor, as it's got a
> funny bone running through it.
> Just take it to 190° to 195° internal. *It should break up nicely at
> that temperature. *Be prepared for a stall in temp at 160° and it
> doesn't seem like it wants to budge, while the collagen breaks down.
> It'll begin it's rise in any event.
> 8 hours might not do it. *Barry, give it 10-12 hours on the cooker for
> planning purposes. *(It'll hold well if it's done earlier.)


No reason to cook it that low though, can up the heat and be done
faster. 275F is no problem for butts.