Is there any community input on pork butts cooked via smoking or oven. I usually finish mine in the oven until center hits 205 ºF to render fat and reduce connective tissue. For me that means removing from the smoker after ~6 hours and finishing in the oven with an embedded temperature probe.
It comes out great but I’d love to hear some other preparations.
Yeah I generally do the 6-8lb size as well, and I have a charcoal barrel smoker so I like to do the snake method and go all day (10-12 hours). I’ll typically get set up around 6am, that’ll put dinner around 8pm. Perfect excuse to sit outside with a beer and watch the day go by.