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How Did You Choose The Temperature That You Barbecue At? - Page 2

post #21 of 23
I kinda just pick where the smoker wants to settle in at each day. I try to keep it between 225 and 275 for pork and above 300 for chicken. I've realized for me there isn't much of a flavor difference for pulled pork between the whole cook at 225 or the whole cook at 275.
post #22 of 23
Quote:
Originally Posted by weQ2 View Post


So what temp are you trying today?

Most of all barbecue should be relaxing, not stressful. 



Today I had the mes30 right at 280* and I have 2 shoulders on there. Put them in at 4:30 am and not they are at 187* and 194*. Took a peak and they look great. I like it that they will be able to rest a couple hours before pulling.
Quote:
Originally Posted by Lisa CruisnGrrl View Post




I was going to put a pork picnic shoulder in the smoker today but i checked the times it would take (10-12 hours) and decided it's going in the pressure cooker instead and i'll add some liquid smoke for flavour.  From one extreme to the other.  Waking up a 4am to get the smoker going wasn't in the cards today.  I'd rather use the charcoal for ribs, chicken or pork loin or a smaller beef roast, get more out of the bag that way.



Mine are cruising along now at 280*.
post #23 of 23
Now that we have an Akorn longer smokes are an option. It is far more economical on charcoal and am not limited to 5-6 hours that the master chef did. Still working on keeping temps low
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