Oh, another thing. The meat that I do cook by smoking yet is undercooked always looks done on the outside but is not on the inside. Sometimes I get nervous that the outside will get burnt/blackened if I continue to cook it but then I think that won't happen with smoking. Am I right?
It's hard to find a Boston butt much over 8 lbs, from my experience. These have much more fat in them than briskets so you can cook these at rib temperatures. I've never found one over 8lbs. It's about 1 hr per pound. I do roughly 300 degree, although I'm sure 50 degree either way is fine, just adjust your time to reflect that. But if you want it to be pulled pork, do more than 1 hr/pound. one tip: put garlic plugs in it. You can also marinate these in a sugar/salt brine. imo, a rub is not necessary. The Boston Butt has a lot of flavor on its own. The smoke, garlic, and fat is plenty of flavor.
