re: How I Made Pulled Pork at 225

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It was one temperature, 225 the whole time. I listed those other temps just to show how long it takes at those temperatures. To compare it to how long it takes at 225. The point was to show the time needed at each temperature.

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That seems like an awfully long time to smoke a butt. You didn't turn that thing into pork jerky being on the smoker that long?

I smoke mine in a kamado between 230-250. If i put the butt on around 8 am, it's usually ready to eat, even with an hour or so rest, around 7 pm. 9-10 lb. butt

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used my electric smoker (no wood chips, just heat only) to let it cook while I slept

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Might as well put it in a Crockpot at that point? You do you, but that sounds like a lot of energy consumption just do to that.

I usually do 8 lbs at 250 with copious amounts of apple cider vinegar spritzing, peach wood, and whatever seasoning mix I feel like using at the time (Bad Byron's Butt Rub never fails) held with a spicy mustard binder. Smoke until internal temps reach 165, wrap in foil (felt it did a better job than butcher paper) and soak the meat in apple cider vinegar spritz.

Pull out at 201 temps and let it rest.

Looks good. I usually cook at 225-250 for 12-14 hours, but I have gone as long as 22 hours. Tenderness has never been an issue.

I cook on a Primo, and place a water pan beneath the butt. I add the rub and smother with mustard. Usually put them on at night and let it cook overnight.