Originally Posted by Ron_L
Also, why 210? I do my butts and briskets at 250-ish and the results are fantastic and it saves some cooking time.
Only reason is that we're eating around 6:00 - 7:00 tonight and since I started the butt around midnight last night I had a ton of time to play with. When I have less time, I cook them hotter.
Both 200-ish and 250-ish are "low and slow" in my opinion and I've never been able to taste a difference in that range.