ThermoWorks sent me a very interesting newsletter which confirmed in print what I've instinctively and logically thought. This also applies to a Crock Pot that has Low and High settings. A number of SMF members prefer to smoke at 275°F but I've chosen not to because, to me, real low and slow cooking is done at temps between 225-250°F. I've always thought that meats when meats full of connective tissuje, like brisket, boneless chuck, and pork shoulder, are hurried in a slow cooker or a smoker, those tissues won't bring down as completely as at lower, slower cooking temps. The ThermoWorks test in this article proves me right. Yes, the bark is browner and the meat is still flavorful. But the pulled pork cooked at 300°F in this article was a little stringier and firmer than the meat on the pork shoulder cooked at 225°F.
So, it becomes a matter of personal preference in the tradeoff. If you want to smoke a pork shoulder or a beef brisket and would like to trim six hours or so off the smoke, cook at a higher temp. If you have the time for you and your roast to kick back and get mellow for 9-12+ hours or so, set the controller temp low. The bark may not be as darkly browned but the flavors and tenderness will be there. Here's a link to that article:
http://blog.thermoworks.com/2015/10...mpaign=Sep2017-ThermaQ-DOT-Sale-Ends-Today-cs
So, it becomes a matter of personal preference in the tradeoff. If you want to smoke a pork shoulder or a beef brisket and would like to trim six hours or so off the smoke, cook at a higher temp. If you have the time for you and your roast to kick back and get mellow for 9-12+ hours or so, set the controller temp low. The bark may not be as darkly browned but the flavors and tenderness will be there. Here's a link to that article:
http://blog.thermoworks.com/2015/10...mpaign=Sep2017-ThermaQ-DOT-Sale-Ends-Today-cs