Originally Posted by joshgrillinlawn
So I've smoke about three different things using my weber kettle grill. The first time I smoked Ribs, and the temps ran all over the place.
But since then I've smoked burgers and a Chuck roast, the grill hovered around 240-250. Is that acceptable for low and slow?
I've been using the snake, or fuse method which seems to work rather well, and send pretty efficient.
I'm just wondering if I did a long 12 hour Boston but or something would 240-250 be okay?
240-250 would be fine for a butt. Around 225 is where I target mine, but when I'm at the farm and using the big smoker, my temps average about 250 since that's where the beast likes to run.
If you haven't done a butt before, keep in mind that it's a LONG smoke. Sometimes up to 10-11 hours before you hit the pull temp of around 205 IT. But, the wait is worth the end results! Hard to beat some good pulled pork.