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Unread 11-03-2012, 05:50 AM   #45
BigBellyBBQ
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depends on what flavor profile I am looking for, what I have seen on my cookers is the flavor is better 275/325 however the texture of the meat for slicing is different than when I cook at 225 /250...
also, depends on the cut, I assume your are talking packer here and if going higher I leave fat cap heavier or if cooking at or under 265..then I trim most of it off..also the skrinkage rate is higher with the faster cooks....something like jumping in a real cold swimming pool....lots of skrinkage...
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