A large chunk of meat,or several,could continue to rise another 5�-15� internal while being coolered a few hours. If you had cooked that butt to 205�-210� you might be pleased with it ,when pulled right out of the cooker. It might also have g...
Wrap meat at 165 degrees internal temp Cook until the meat is somewhat limp when you pick it up with tongs in the middle or when the internal temperature is between 195 and 200 degrees. Usually 10 – 18 hours depending on the size of the meat. Rest the meat in a cooler from 1 to 5...