I got a temp question

Discussion in 'General Discussion' started by joshgrillinlawn, Nov 30, 2015.

  1. So I've smoke about three different things using my weber kettle grill. The first time I smoked Ribs, and the temps ran all over the place.
    But since then I've smoked burgers and a Chuck roast, the grill hovered around 240-250. Is that acceptable for low and slow?
    I've been using the snake, or fuse method which seems to work rather well, and send pretty efficient.
    I'm just wondering if I did a long 12 hour Boston but or something would 240-250 be okay?
    Thanks, Josh.
     
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    240-250 would be fine for a butt.  Around 225 is where I target mine, but when I'm at the farm and using the big smoker, my temps average about 250 since that's where the beast likes to run.

    If you haven't done a butt before, keep in mind that it's a LONG smoke.  Sometimes up to 10-11 hours before you hit the pull temp of around 205 IT.  But, the wait is worth the end results!  Hard to beat some good pulled pork.
     
  3. tropics

    tropics Smoking Guru SMF Premier Member

    Josh when you do a Boston Butt that temp will be good,are you looking to make Pulled or Sliced? My Mini holds that temp great.

    Richie
     
  4. Probably pulled!!
    When I do a butt, I'll probably do a bank minion method, just because it seems that it would be difficult to add fuel up the snake method.
    Would 240-250 work for a brisket?
     
  5. joe black

    joe black Master of the Pit OTBS Member

    Josh, As far as I'm concerned, 240-250 would work for most anything, if that's where you and your smoker like it. I usually cook a little higher, but that's where my smoker likes to run. Chicken usually turns out better if you can get to 300*+. Cold smoking is quite different.

    Good luck, Joe
     
  6. tropics

    tropics Smoking Guru SMF Premier Member

    Josh for pulled CB has ya covered 205 I like to use a toothpick,when it is pushed in to test there should be no resistance. I have only done one brisket and I did that at 225* 

    Richie
     

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