<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Ed-- Briskets I do in the lower 300s. For butts, a cook temp of 265-280 or so (I don't like cooking them higher and I do not like foiling butts) but if more time works better for me schedule-wise then I will cook them lower for longer. Spares I cook at the same temp as butts (265-280 grate) but do include a foiling stage near the end. Babybacks I rarely cook but when I do it's ~325 grate.
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Kevin, Thank you for the detailed reply. I think I'll experiment with higher temps for myself this spring. The funny thing is, I poo-pooed America's Test Kitchen and Steven Raichlen for telling their viewers to cook higher and faster. I may have to eat those words!
Ed-- Briskets I do in the lower 300s. For butts, a cook temp of 265-280 or so (I don't like cooking them higher and I do not like foiling butts) but if more time works better for me schedule-wise then I will cook them lower for longer. Spares I cook at the same temp as butts (265-280 grate) but do include a foiling stage near the end. Babybacks I rarely cook but when I do it's ~325 grate.
</div></BLOCKQUOTE>
Kevin, Thank you for the detailed reply. I think I'll experiment with higher temps for myself this spring. The funny thing is, I poo-pooed America's Test Kitchen and Steven Raichlen for telling their viewers to cook higher and faster. I may have to eat those words!