TVWBB Emerald Member
Hi Donna and thank you for taking some time with us to answer our questions. I’m a backyard BBQer so my question is more about what is the best taste as opposed to what will do best in front of judges. I have read/heard several different opinions concerning pork butt and at what temperature to put the butt into the smoker. Some say that the butt should be allowed to come up to room temperature prior to going into the smoker and some say it’s best to take the butt from the fridge and straight into the smoker. What has your experience been in getting the best flavor?