It's been a while since I have smoked a shoulder roast. Last time I smoked at 225 degrees and several said that I could get the roast done much quicker if I smoked at a higher temp. Is 225 degrees not the ideal temp for pulled pork?
I can't say since each piece of meat is different. Like I said, I have 2 butts just a shade over 6lbs. that I started at 11 AM ish, one has been in the cooler for at least 45 min, and the other isn't done yet. The one I'm still waiting on has lagged about 20° behind the other since I inserted the temp probes about 5 hours into the cook.Thank you! This is going the direction I wanted to now. How long per pound starting @160 and ramping up to 275. I know there are no guarantees.