I have been smoking pork shoulders at 300 degrees for a while now. The biggest reason is to avoid having to get up at 5 am in hopes of serving dinner on time. I cannot tell a difference between 250 and 300. Wondering if anyone else out there does this, too. As you can see my pork is not overcooked or dried out.
by Cobra1685
5 Comments
I just prefer the low 200 range, I find the fat has more time to render. If you are happy with your results, you do what you like best!
Maybe more smoke flavor gets into the meat on a longer cook. A time crunch needs a solution. I went for the longer cook started a day earlier and a long hold in a cooler. Both methods, looking at your pix, seem to work great.
I’ve always been afraid to go above 250 on pork, I am afraid to overcook and dry it out. I get where you are coming from, sometimes, I’d like to get an extra hour or two to prep other dishes or get other things done.
Only thing I cook above 250 are birds. That being said if the results are to your liking then I wouldn’t change a thing.
I prefer 250 for most of the cook but will increase to 275 the last hour if I am pressed for time. Also like to cut my butts into smaller 3ish lb pieces for more burnt ends.