Too Hot

[jabo]

I know some guys that are smoking/bbq'ing their pork butts at 350 degrees. This just doesn't seem right to me and what I know about smoking, but I really don't know why I like to keep my temps at 220 - 250 degrees. What does it hurt to cook the butts at a temp as high as 350?

Jamie

PS Low and slow for me

 

[jabo]

bump. Help.

 

[richoso1]

At 350* you'll lose some moisture and if it's a tough cut to begin with, it won't get much softer. It all is a personal choice, if you like the end results of smokin' at 220-250* then smoke on.

 

[smokebuzz]

I'm not a fan of this fast track cooking, i think you lose too much that way,

I agree, LOW and SLOW

 

[one-eyed farley]

At 350 you get a smokey pork roast. At 220-240 you get BBQ...at least if you keep it cooking at those temps until the internal temp is 195-205, so as to break down the collagens in the butt....and no...it won't be too dry at that internal temp. If time is a problem and I have to cook at a higher temp, I try to use a drip pan with a little water or apple juice in it. After the butt is cooked and cooling, I bring the drip pan juices to a simmer and reduce by half, using the reduction to add moisture back to the butt after it is pulled. It also adds a bit more smoke flavor.

 

[jabo]

Is there no science behind the low and slow method?

 

[richtee]

I have been given to understand the collagen and connective tissues in meats break down most completely under the "low and slow" conditions, leading to optimum tenderness and flavors without scorching/burning being a problem.

 

[deejaydebi]

KISS - short version:

Low and slow takes a tough fatty hunk O meat breaks it down into a nice tender eddible piece of meat. If it's chicken or turley higher temps are better because it only has to get the smokey flavor not to get tenderized.

 

[hhookk]

Paging Alton Brown to this thread please.

 

[deejaydebi]

using low temperature over a long smoke to cook meats allowings the fat to slowly melt into the meat and the allows the tough fibers in the meat to slowly break down and become tender.

 

[smokebuzz]

KISS?

Keep
It
Slow
and
Simple

 

[deejaydebi]

Hey that works too Buzz!