Thank you for taking the time to respond to our many questions.

After reading through many of your responses, I notice you quote cooking temps which vary considerably from what I've typically used. You've recommended rib cook temps of 275˚, and brisket cook temps of 235˚. I've been cooking everything at about 225˚, and while I've never fretted over a few degrees +/-, a 50˚ difference is significant.

What temp do you recommend for pork butt?
What variables do you consider when determining a cook temp?
What factors, if any, would cause you to change a cooking temp?

Again, thank you for generously sharing your wisdom on this delicious art we call barbecue.

Hi Kevin,
For butts and briskets 225 is fine, but I think 235 works just as well, and gets you done a little quicker.

For ribs and chicken, as well as pork loins and tenderloins I think 275 is better. I find that at 225 these things are done before any bark forms. I also think the lean cuts get mushy at low temps.

The only variables I consider is what I'm cooking. I only change if the cooker settles in easily at a slightly higher or lower temp than I want. If your cooker runs smooth at 220 or 230, don't fight it. just let it cook.