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Too Hot

post #1 of 12
Thread Starter 
I know some guys that are smoking/bbq'ing their pork butts at 350 degrees. This just doesn't seem right to me and what I know about smoking, but I really don't know why I like to keep my temps at 220 - 250 degrees. What does it hurt to cook the butts at a temp as high as 350?


PS Low and slow for me
post #2 of 12
Thread Starter 
bump. Help.
post #3 of 12
At 350* you'll lose some moisture and if it's a tough cut to begin with, it won't get much softer. It all is a personal choice, if you like the end results of smokin' at 220-250* then smoke on.
post #4 of 12
I'm not a fan of this fast track cooking, i think you lose too much that way,

I agree, LOW and SLOW
post #5 of 12
At 350 you get a smokey pork roast. At 220-240 you get least if you keep it cooking at those temps until the internal temp is 195-205, so as to break down the collagens in the butt....and won't be too dry at that internal temp. If time is a problem and I have to cook at a higher temp, I try to use a drip pan with a little water or apple juice in it. After the butt is cooked and cooling, I bring the drip pan juices to a simmer and reduce by half, using the reduction to add moisture back to the butt after it is pulled. It also adds a bit more smoke flavor.
post #6 of 12
Thread Starter 
Is there no science behind the low and slow method?
post #7 of 12
I have been given to understand the collagen and connective tissues in meats break down most completely under the "low and slow" conditions, leading to optimum tenderness and flavors without scorching/burning being a problem.
post #8 of 12
KISS - short version:

Low and slow takes a tough fatty hunk O meat breaks it down into a nice tender eddible piece of meat. If it's chicken or turley higher temps are better because it only has to get the smokey flavor not to get tenderized.
post #9 of 12
Paging Alton Brown to this thread please.icon_mrgreen.gif
post #10 of 12
using low temperature over a long smoke to cook meats allowings the fat to slowly melt into the meat and the allows the tough fibers in the meat to slowly break down and become tender.
post #11 of 12

post #12 of 12
Hey that works too Buzz!
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