Originally Posted by El Ropo
Just in case nobody got the memo.... The perfect cooking temp is now 270. 225 is so 1995.
Control your pit, don't peek, don't use water, and cruise at higher temps. Fat renders better, and final result will knock your socks off.
I'm drawing from PT's rants, but IMO, it works.
Wow I had no idea, searching through the forums I've read most used 225-230. I haven't peeked once as hard as it is I appreciate the tip!