- 6 Posts. Joined 5/2017
- Location: Ky
- Points: 16
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Nice looking pork there..
Your post speaks volumes to the people that try to smoke butts at the ol' 225 or 230 range and panic when their smoker "spikes" to the 300 range. Man I say ramp that temp up and get some energy in there to do the work..
Great job and thanks for posting results of 300 temps.. Point
I cook mine hot & fast, but when "done" I wrap and put in a well insulated cooler where it maintains rendering temp for at least a couple hours. Of course, this negates the "fast" part to some degree, but I don't have to monitor it as I would if left in the smoker.