220* Smoker Temp for Pulled Pork??

[driedstick]

Hey everyone THinking about possibly doing a pulled pork butt this weekend but my homemade fridge smoker only goes up to 220 smoker temp, I see everyone smoking from 225 - 250ish Can I smoke a Pork butt at 220* ?? It's not going to be too big one of the cryo packs from Costco two butts in one about 7-8lbs each.

Thanks Steve.

 

[oldschoolbbq]

Yes, 220° will be a good temp. , don't be intimidated by the Stall (around 180° or so) and ramp-up the heat (Oh, You Can't). Just leave it in until you reach 200° to 210° IT. Your Butts will take appox. 12hrs. (maybe a bit more) to get to temp. They will be nice and Barky and fall-apart delicious

 .

Have fun and...send Q-view

 

[the smokewagon]

I agree, just make sure your final temp is 200+.  Patience is key.  Good luck.

 

[driedstick]

Yes, 220° will be a good temp. , don't be intimidated by the Stall (around 180° or so) and ramp-up the heat (Oh, You Can't). Just leave it in until you reach 200° to 210° IT. Your Butts will take appox. 12hrs. (maybe a bit more) to get to temp. They will be nice and Barky and fall-apart delicious

 .

Have fun and...send Q-view

You don't foil yours if I can remember correctly, rub night before, into fridge, out for about 1hr at room temp then into smoker with apple pellets and I about right and smoke the whole time??

 I did a chucki and it turned out great, kids and wife luved it.

thanks old school. I will definatly take q-view.

 

[sqwib]

You don't foil yours if I can remember correctly, rub night before, into fridge, out for about 1hr at room temp then into smoker with apple pellets and I about right and smoke the whole time??
 I did a chucki and it turned out great, kids and wife luved it.

thanks old school. I will definatly take q-view.

Since you are running at low temps forgo leaving out at room temperature for 1 hour

 

[more ice]

220 no prob i wouldnt leave it siting out for any amount of time . fridge to cooker.

 

[venture]

Butts are one of the most forgiving meats you can smoke.  At 220, you will just have a longer smoke.  No problem.

Be sure the outside 1/4 to 1/2 inch of the meat is up to a safe temp before you insert a therm probe.

Good luck and good smoking.

 

[driedstick]

220 no prob i wouldnt leave it siting out for any amount of time . fridge to cooker.

OK will do thanks

Since you are running at low temps forgo leaving out at room temperature for 1 hour

Thanks sqwib I will do