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Old 01-12-2013, 05:55 PM   #21
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

Originally Posted by BamaMatt42 View Post
Lesson has been learned for me. I am very new to this Kamado grilling. Virtually everything I have tried has been a first for me. Doing a pork butt is a first. I found a recipe that said cook at 225. So I tried to keep my temps around that time.

What I am learning in this business is that 225 sounds great but more times than not 250-275 is more effective.
There are a lot of bragging rights associated with cooking lo-n-slo, we've all done it, and you will see a lot of TV barbecuists and authors alike that talk about lo-n-slo and mention 225. The funny fact is, and maybe some of the old hands are different than me, but the first pit I ever cooked on that had a thermometer was about 10 or 11 years ago when I bought Eggs.... so the reality for me was....for 25+ years I cooked by sight, feel and listening to the meat.

Oh, I like 240 for pork butt.

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