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.
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.