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Pork Butt at 300F

john3198

Smoking Fanatic
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Joined Dec 2, 2009
I am smoking a turkey Saturday and want to run the MES at 300F to get decent skin on the turkey. I have a 1/2 (about 4 lb) pork butt I want to do as well for pulled pork. Can I put it in with the turkey at 300F or should I use another smoker at the usual 225? Will it be OK at 300?
 

mike243

Master of the Pit
SMF Premier Member
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Joined Feb 25, 2018
my MES wont run but 275, the higher temp will be fine to cook them both, sounds like some good eating will be happening , lot of folks prefer the higher temps, use temp probes so you can pull at the best temps, that's where the Ink Bird multi probes are great, they will alert you of temps reached . pork is very forgiving when cooking but when you run higher temps you can misjudge times so a probe to keep track of temps without opening the door really helps.
 

john3198

Smoking Fanatic
454
13
Joined Dec 2, 2009
my MES wont run but 275, the higher temp will be fine to cook them both, sounds like some good eating will be happening , lot of folks prefer the higher temps, use temp probes so you can pull at the best temps, that's where the Ink Bird multi probes are great, they will alert you of temps reached . pork is very forgiving when cooking but when you run higher temps you can misjudge times so a probe to keep track of temps without opening the door really helps.
Thanks Mike. Will definitely have everything temp probed.
 

Johnny Ray

Meat Mopper
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Joined Jun 22, 2019
Cooking a BB at 300* is fine. It will most likely need a slightly higher internal temperature to achieve the tenderness you’re looking for.

Johnny Ray
 

edward36

Smoking Fanatic
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Joined Mar 3, 2014
Agree on the BB - very forgiving... I almost always cook it on 275F and it comes out perfect.
 

Inscrutable

Smoking Fanatic
SMF Premier Member
411
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Joined Apr 4, 2019
Agree with the others. I don’t do butts real low anymore, they are perfectly happy at 250-300, and cuts the time way down.
Also agree with Mike on max temps on most electrics ... mine won’t go above 260 or so until the meat warms significantly or I use the chip loader and the wood supplements the temp a bit.
 

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