Pork Butt to Pulled Pork - Hot and Fast | Montana Outlaw BBQ 

In our opinion binders don't add a lot of flavor and we let our big meats rest long enough that the rub sticks.

That's awesome! I hope it turned out well!

Yes, it speeds up the smoking time.

@Blake Carroll! We are so sorry we missed this question. When it comes to temperature we are looking for 205-210 depending on your elevation. You also want to look for probe tender when testing the temp. Imagine room temp butter with a temp check.

@@MontanaOutlawBBQ no problem, it came out great!! Will buy boneless next time! Ha!

Thank you @Eric Petersen! WE always love to hear from viewers out there in the BBQ world. We hope you check out more of the channel and let us know what you think!

We pull it at 205-206 degrees.

@Lowdownone thanks for stopping by and leaving us a comment! Pork butt is an amazing cut of meat for that reason, we completely agree! One of the fan favorites for sure. And we love to overnight dry brine too. Hope to see you again soon!

Ive done it both ways, I feel like I cant tell a difference in taste or texture. I get the same smoke, tenderness and juicyness both ways.