TinySmokin
Full Fledged Farker
- Joined
- Aug 1, 2014
- Location
- Arkansas...
Well been doing a lot of Pork Butts on pellet grills lately. Was using a GMG that had temp swings of up to 40 degrees above set point and minus 20 degrees. Would always try to adjust the set point so I never exceeded 250 at any point.
Just purchased a YS-640 and cooked 3 Butts yesterday. My cook took 17 hours at 225 degrees for three 8-10 lb Butts with 2 Gallons of beans under Butts in for 6 hours...First time I had done beans or anything under the meat...but I will be doing that again!
I had read somewhere that Sugar in rubs would Burn at over 250 degrees. After looking at the highs and lows on my TW8060 from last nights run the Yoder holds temps better with only a plus or minus of 15 degrees.
How hot can I get without charring the sugar in the rub?
Just purchased a YS-640 and cooked 3 Butts yesterday. My cook took 17 hours at 225 degrees for three 8-10 lb Butts with 2 Gallons of beans under Butts in for 6 hours...First time I had done beans or anything under the meat...but I will be doing that again!
I had read somewhere that Sugar in rubs would Burn at over 250 degrees. After looking at the highs and lows on my TW8060 from last nights run the Yoder holds temps better with only a plus or minus of 15 degrees.
How hot can I get without charring the sugar in the rub?