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    #16
    Hello from NW Oregon

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      #17
      Welcome, Ron, from north Texas. My first pork butt was done on a Cookshack electric. Let it get up to 202-205° internal, and you should be fine. Harder to mess up than brisket.

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        #18
        Welcome to the pit from the bbq capital of New England, Massachusetts, but being a fellow resident of the Bay State you already know that.

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          #19
          Greetings and welcome from North Carolina

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            #20
            Welcome!

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              #21
              Welcome from Central Indiana!

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                #22
                Howdy from Kansas Territory, Welcome to Th Pit!

                Lookin forward to learnin along with, an from ya!

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                  #23
                  Welcome to the pit! Smoking pork butt is a great learning cook. Set aside plenty of time and ask questions in real time here during your cook. You’ll usually get a few answers within minutes so you’re never alone.

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