Quote:
Originally Posted by Fire Me Boy!
Agreed.
I have noticed a difference in the smoke ring, though. From what I've read, that's more a reflection on the lower temp.
My PBC cooks between 300-315, depending on how much wood vs. charcoal I use. And I'll tell you, brisket and pulled pork in 5-6 hours rules.
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Yeah, that's generally conceded. A thicker smoke ring will form at 225. And you
might get a little more intense smoke flavor if you keep it low all the way through 145 degrees internal temp. But meat stops taking smoke above that so at that point, the flavor of the meat is all but set. And really, bark sets better at slightly higher temperatures.
So just thinking out loud, the best solution may be 225 until you hit the stall and then taking it up to 275 to get through the stall and set the bark well. Should give you the most smoke flavor you're going to get and probably still give you a roughly similar smoke ring (as I believe that the ring is similar; that chemical penetration that occurs to create the ring essentially stops when you hit the stall). In the process you probably cut your cook time by a couple of hours at least while also getting that nice 'briquette' style bark.