On Fri, 26 Jan 2018 15:43:19 -0600, Sqwertz >
wrote:

>On Wed, 24 Jan 2018 15:48:47 -0800 (PST), ImStillMags wrote:
>
>> Wertz said he butterflied it. So it would only take half as long to
>> cook.
>
>I butterfly it so it can get more rub on the surfaces and it absorbs
>twice as much smoke flavor. If you cook a pork butt whole then the
>inner portion of that big roast is just plain' ol boring pork roast -
>no smoke or flavor. Unless you inject it, but still - no smoke.
>
>It cuts down the cook time by about ~2.5 hours.
>
>> If it was left whole then yes 18 hours might be correct.
>
>The vast majority accepted wisdom of experienced backyard BBQer's is
>that you can smoke a pork butt in 8-12 hours and the low temps are
>detrimental. And 190F, what Terry says he does, is practically
>unheard of. Some BBQ restaurants with their indoor cookers will crank
>them out in as little as 6 hours.
>
>-sw

within the last couple of months I have read by a respected source
that 225F is good. I can't find what I was reading. I'll keep an eye
out for it.
Janet US