- Dec 23, 2023
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I saw a TV show with the best pork butt cooker in Georgia (think it was Georgia?) and he smoked 50 at a time for 24 hours at 225.
The bark and pull were amazing.
I did one butt on a pellet spitter for 24 hours at as close to 225 as I could get and it was the best pork I ever cooked.
So, not the internet but the TV.
Unless I'm cold smoking. 225° is the temp I cook everything at. Beef, pork, poultry and fish all get the same treatment.I set my pellet smoker at 200F for a brisket but went I throw the brisket in the temperature went down to 160 is this normal
My chamber temp drops a good bit when I add in the protein, especially a pork butt or brisket. That’s a big hunk of meat sucking up the BTUs. I just resist the urge to mess with it and it balances out.When a cold large piece of meat gets introduced to a steady temp environment the resulting ambient does go down. Standard occurrence, so no worries. Run it on low setting for a couple of hours then crank it to 250-275º.