Originally Posted by Redleg71
I always go 225-250 for grate temp. Does this have an impact. Sometimes mine come out dry even after hitting 190 internal. Should i be cooking slightly higher?
It doesn't matter the temperature that you cook at, you cook it until the thickest part of the flat probes tender. You pull it from the smoker and let it vent heat for 15mins, wrap and then let rest for minimum 1 hours (2-3 hours is best)
The reason to cook at higher temps is so you can cook it faster, no other reason. So if you are a super low and slow type of person there is nothing wrong with it.