Dave Drum wrote: > =Mark wrote: > >> I dunno, when I smoke pork butt it goes on for at least 8 hours... > > Do you brine it first. I find that reduces times across the board. And I > use a remote read internal thermometer to go for a "cook to" (for pork > about 145oF) temperature. But, then, I likes me pork pink in the middle. True, brining does usually reduce cook time, but 145F seems like a pretty low target temperature. I don't brine pork butts and cook them to 188-190 for a sliceable butt, 195-ish for a pullable butt. At 145F, you won't have enjoyed the benefit of collagen break-down (which might explain why you prefer to brine?) and I'd expect the slices to be a bit chewy.