newbie question about butt smoke

[MattU]

Last weekend I smoke a butt and it turned out great. I tried my first one yesterday with 1 rack of spare ribs. I used the 3-2-1 method on the ribs and they turned out great but the butt was kind of lacking. It was about a 3-4 pound butt and it didn't pull real good nor did I get a very good bark. The internal thermometer I have only reads up to 180 degrees. The one last week I cooked ffor at least an 1.5 hours after it had reached 180 this time as soon as the internal reached 180 I pulled it and wrapped up and put in cooler for 1hr.
My question is does the tenderness (ease of meat to be pulled) have more to do with internal temp or did I get a bad cut of meat?

[k.c.hawg]

Internal temp. It will pull at 190....I go to 195 and foil and let sit for an hr....some people go as high as 205. Odds are you came up short on temp....invest a few bucks in a thermometer and it will give you many happy returns.
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[Flickster]

I tend to think it's based more on the internal temp.

However, you didn't provide any info on what temp you were running your smoker at, or how long it was on there altogether. I wouldn't expect a butt to be done in the same amount of time as the spares, even a small 3-4# one.

Best advice I can give would be to at least pick up a simple meat thermometer (they're not expensive) instead of guessing.
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[tnbarbq]

It could be the cut but odds are it's the internal temp. Most cook a butt to 190-200 internal, let it rest for a while then pull it apart. Try again!!!
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[BriGreentea]

I did one for my first time on my UDS yesterday and turned out terrific. Really not too much different then a brisket. Mine was 6.6 pounds and cook time took about 7 hours I think with another hour and a half of cool down double wrapped in foil with two layers of towels. When I took it out was still steaming hot. Figuring out how to "pull" it I did and turned out terrific. Never mopped since heard these smokers don't need them anyways.

I do believe using injections with 50% of juice or something else to help break it down such as beer or cola. I used 50% pineapple juice with liquid smoke and balsamic vinegar. Also used pepper in it. Forgot to use oil (olive oil) but didn't need it. The taste internally was amazing. I just dumped the ingredients over the butt and tipped the pan to get the juice into the injector and injected all over the place. Rested it in the fridge for a couple of hours, drained it and did my rub using mustard as a base. Smoked with charcoal and hickory wood chunks.
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[MattU]

I cooked it about 5 hours at about 225. I have been thinking about it all day the themometer that i have reads up to 180 and it was over that but i was thinking when i put it in it might have been in some of the fat so maybe giving me an inaccurate reading. I will try again next weekend and maybe with abeef roast.

[Flickster]

That's the spirit - keep at it, you'll figure out what works best for your cooker.
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[k.a.m.]

MattU, as k.c.hawg mentioned get yourself a meat thermometer. I cook my Butts and picnics to a minimum of 190° to 200° internal temp and then wrap and let rest for at least 30min. As you mentioned about the fat and inaccurate readings, when I check a roast I always check multiple places. The difference in 180° and 190° to 200° is a world of difference in pulling beef or pork. You can also do a wiggle test on your bone it should just slip out clean at 195° to 200° I look forward to seeing some pics.
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[MattU]

Thanks for the help. I need to get me a better thermometer. Thanks for the input.
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