<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K McCarthy:
What temp were you cooking at? I used to do them at 225 or so and always thought they were a bit dry too. I did the last 3 at 250-265 and they have been the best I've ever done.
Kev </div></BLOCKQUOTE>
You can cook great bbq in the wsm at 225*, 250, or 275*. As long as you don't overcook it, there shouldn't be any significant difference in the meat's moisture at the end of the cook.
That said, the difference in how I've cooked on the wsm at different temps is that there's always water in the pan if I want to cook 225-250* overnight (without foiling), but not just to help minimize spikes and dips in temp. I've learned that it also retards bark development, so if using foil during the cook, I won't use any water in the pan. The same applies to ribs and brisket, but even moreso. Until the meat gets tender at least, moisture leaves the meat through the surface, so maybe since there's less surface area to larger butts, that's why I have better luck with 8-9lb ones, vs. 6-7. If I was using a 22" wsm, I'd probably be smoking 10lb + butts.
The MAIN thing is though... butts cooked at 225-250* will be tender at a lower IT than butts cooked at 250-275*...say average of 190*IT for 225, and closer to 200*IT for cooking over 250*. Pull when tender, but just sayin' that you need to check at lower IT's if cooking slower.
Even if you do everything "right" though, you can still end up with a product that's a little dry, since pork is so lean nowadays. I always like to have some sort of a North Carolina sauce in the fridge to use as a finishing sauce base, just in case.
