yeah, gonna bump it up for sure. I was just hoping to go real low and slow for

Mar 2, 2021
4:17:15pm

The Pope All-American

today's dinner and experiment with how it turned out. I'm definitely ok with bumping it up, I'm mostly bummed my little experiment got messed up because of my bad timing/planning

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The Pope

Previous username: Magyar_CougAZ
Bio page: The Pope
Joined: Dec 6, 2012
Last login: Apr 24, 2024
Total posts: 7,530 (50 FO)

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Messages

Author

Time

Struggling with my smoking game. I've had a 6 lb pork shoulder going for 12

The Pope

3/2/21 4:13pm

I'd turn it up to at least 225 and you could turn it up to 275.

bluescholar

3/2/21 4:14pm

Ummm, yeah, bump up the smoker temp.

cambo

3/2/21 4:14pm

205 won't get you to 205 which is where you need to be. Gotta bump it up to 225 maybe 250

crimedog

3/2/21 4:15pm

i technically had it at 210, but yes, your point is now well taken

The Pope

3/2/21 4:18pm

225 is a great temp for low and slow Though I do 250 as often as not.

crimedog

3/2/21 4:22pm

Never smoke meat at a temp lower than 250. Much more reliable results.

kotacoug

3/2/21 4:16pm

from a timing standpoint or cook quality? or Both? I'm a n00b here...

The Pope

3/2/21 4:19pm

Timing means nothing it's all about internal temp.

crimedog

3/2/21 4:23pm

right, I only meant timing from a planning standpoint

The Pope

3/2/21 4:47pm

Both time and fuel efficiency and quality. I like the bark at 250 and nobody

kotacoug

3/2/21 4:25pm

me too

BYU Grounds

3/2/21 5:21pm

yeah, gonna bump it up for sure. I was just hoping to go real low and slow for

The Pope

3/2/21 4:17pm

I smoked a pork shoulder on Sunday and it was my best one yet. I’m in Peoria, AZ

brazilcoug

3/2/21 4:18pm

i definitely need to try it at more aggressive temps

The Pope

3/2/21 4:38pm

pork shoulder can be cooked at higher temps with no noticeable difference in

gilmerbuckeye

3/2/21 4:28pm

I've found using 'smart' thermometer has helped me estimate times/temps better..

TheLost

3/2/21 4:29pm

that's a great idea, I need to grab one

The Pope

3/2/21 4:46pm

You gotta put it up to 275

idacoug

3/2/21 4:29pm

done! it's moving much better now

The Pope

3/2/21 4:48pm

Got a tri-tip in the Traeger right now, 165 until it reaches 110 than 500 for

delete_king

3/2/21 4:53pm

I smoke at 225 with pork butts/shoulders. I plan around 1.5-2 hours per pound. Always turns out fantastic.

spugeddy24

3/2/21 5:08pm

225! That's the temp you need to smoke meat on

vabeachcoug

3/2/21 8:18pm

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