Originally Posted by teebob2000
Yep, just did it, 4luv. I'm pretty sure of the cooker and meat temps, and it was tender as heck. Hoping I just got a quick piggy and not a dud!!!!
I think it's going to come out fine. Just be sure you give it at least 4 hours to rest and slowly cool back down...sometimes this step can be the breaking-point, especially if a faster than normal finish temp was reached.
With the high-temp test/trial butt I smoked a while back, I seem to recall not only pushing smoker temps, but also cut the resting time short as well. The bone had a bit of connective tissue still attached after a shorter resting, and upon finding this, I pretty much knew I was in for some tough pulling.
Ah, I knew if looked far enough back I'd find that thread: http://www.smokingmeatforums.com/t/104617/apple-rbp-butt-experimental-high-temp-smoke-cold-smoked-pinto-beans-q-view-recipe
The longer resting should help to avoid that with yours, and you weren't deliberatley trying to push it hot and fast like I was.
I read something from a link to another site which was posted on a thread here about chamber humidit yplaying a huge role in stalls and overall cooking time. It referenced lower humidity being beneficial to reducing/eliminating stalls and promoting faster cooking due to the internal moisture being able to escape the meat more readily. It also referenced a 250* (or higher) chamber temp, instead of 225*, which seemed to aid in releasing the meat's internal moisture faster through evaporation. Anyway, it all made sense to me when I read it...be darned if I can remember what that thread was called now, and I didn't subscribe to it (me = dumb-a$$).....hmm.
Let 'er rest...should be pretty decent PP.