There are "Bozos" who think that their way is the only way.
That includes "Bozos" who refer to others as "Bozos"
I cook Butts and Briskets at any temp from 250 to 350 --depending on what I want to accomplish time wise.
It all works to produce:
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.