Cook temps?

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.