CarterQ
Moderator
Been wanting to play with temps to see if I could get a butt done just a little sooner with no noticeable drop off in quality.
Here we go
Got a 7lb butt
Used Carolina Treet for the glue and Yardbird for the rub and then into the fridge overnight
Onto the smoker running @225 at 7am
Ran at 225 until it hit an IT of 145 then went to 275 to finish. Pulled at an IT of 195 at 3:45 PM
FTC for a couple of hours and then pulled
Made sammies using fresh Kaiser Rolls (I know the BBQ gods are cringing) and pork topped with 17th Street spicy sauce and Big Bob Gibson's BBQ Slaw.
Running at a little higher temp shaved off some time and I didn't see any difference in the pork. Running at 275 the MAK was still producing quite a bit of smoke so the next go round I am going to run at 275 the entire cook and see how that works as I don't think it will affect the bark and smoke flavor.
Here we go
Got a 7lb butt
Used Carolina Treet for the glue and Yardbird for the rub and then into the fridge overnight
Onto the smoker running @225 at 7am
Ran at 225 until it hit an IT of 145 then went to 275 to finish. Pulled at an IT of 195 at 3:45 PM
FTC for a couple of hours and then pulled
Made sammies using fresh Kaiser Rolls (I know the BBQ gods are cringing) and pork topped with 17th Street spicy sauce and Big Bob Gibson's BBQ Slaw.
Running at a little higher temp shaved off some time and I didn't see any difference in the pork. Running at 275 the MAK was still producing quite a bit of smoke so the next go round I am going to run at 275 the entire cook and see how that works as I don't think it will affect the bark and smoke flavor.