post #21 of 21
I don't know about off-sets, stick burners or electrics, but on the WSM, high temp works just great for butts.

With a higher temp, you get more browning around the outside.

Once you foil it, you can take temps real high without any ill effects.

The bottom grate will be a bit lower temp, maybe 10 degrees, even with no water in the pan. But chunks of meat vary in how fast they cook too so cook to internal temp of the meat and check each piece.