View Single Post
Old 11-10-2013, 09:56 AM   #5
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach, VA
Default

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)
__________________
~Ren~
"D-Canoe" Club Founding Member 2017
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer
Sublime Smoke UDS
RedBox Smoker
Lay Man Pitmaster IQ 110 w/ rainbox

Superest Fasterest Blue Thermapen
aawa is offline   Reply With Quote