Thanks! Yeah I've tried them at 250, with the occasional bump up to 275. I dont have any one certain way that I always cook them. Just change it up based on the time alotted. In this case I was cooking for lunch the next day at 12 so I put them on around 1 am. I dont have any scientific reasoning, and honestly can't really taste much difference between temps, but I think its just a mind game about that extra low and slow that I enjoy. When I first started Que'ing I was always told 225 for low and slo, and it just became a mental thing I guess. So when I have the time I like doing them as long as I can at 225. I did read an article somewhere about 225 being better for breaking down the fat and collagens within the meat over that extended time, rather than quicker at 275. all personal preference I guess!
