When i'm cooking at 300 degrees, I always make sure the pork is very cold when I put it on the smoker as well as put it on the smoker at about 250 degrees or so.
There is still a super nice smokey flavor on the meat. The biggest thing with cooking at 300 degrees is to trim the fat more aggressively, as well as a minimum 2 hours for resting. I can knock out a 8lb pork butt in about 6 hours (not including resting)
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