Hey folks,
Wasn't sure where to ask this question so I'll start here.
First, I'm not new to smoking so I'm not looking for a "how to" tutorial, I've smoked hundreds of pounds of meat a year for a decade now, but Ive always been a "low and slow" guy aiming to keep my cook chamber temps between 230°-250°F on muscle meats and ribs.
My question is simple (the answer maybe not...Lol)
How much time might I reasonably expect cut off my cook time on butt roasts by bumping my temps to say 270°-290°?
As I said I've some experience. I know every piece of meat is different and two identical weights of meat smoked side by side could finish several hours apart. I also know finish time can be reduced by foil wrapping.
I'm just curious if anyone has any experience in the time vs temp differences.
Walt.
Wasn't sure where to ask this question so I'll start here.
First, I'm not new to smoking so I'm not looking for a "how to" tutorial, I've smoked hundreds of pounds of meat a year for a decade now, but Ive always been a "low and slow" guy aiming to keep my cook chamber temps between 230°-250°F on muscle meats and ribs.
My question is simple (the answer maybe not...Lol)
How much time might I reasonably expect cut off my cook time on butt roasts by bumping my temps to say 270°-290°?
As I said I've some experience. I know every piece of meat is different and two identical weights of meat smoked side by side could finish several hours apart. I also know finish time can be reduced by foil wrapping.
I'm just curious if anyone has any experience in the time vs temp differences.
Walt.