UDS Pork 225 or 300?
Quick question. When you cook pork shoulder at 300, does it still have that great smoke flavor of one cooked at 225? I did one Thursday, put it in the UDS at around 7:30pm, 225. Took 12 hours, but it was awesome. Great flavor, nice bark. The best shoulder I've ever made.
When you up the temp, to 300, do you retain the depth of smoke flavor? i thought temps over 250 negated that smoke.
I've got a couple more I'd like to do this morning, I'd like to have them ready by dinner time, (about 9hrs) but don't want to sacrifice taste.