Tracy Bowman
Well-Known Member
Good to know.There is a difference between cooked to doneness and cooked to tender. Cooked to doneness may be the desired temp you want. But with some meats such as ribs, pork butts or beef brisket have a lot of collegian which when cooked low and slow helps keep the meat moist and when cooked down make it very tender. I try not to smoke anything higher than 225 - 250.
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