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

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Mar 2, 2021
4:18:21pm

The Pope All-American

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

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The Pope

Previous username: Magyar_CougAZ
Bio page: The Pope
Joined: Dec 6, 2012
Last login: Apr 25, 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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