I've had a pork cushion curing in pop's brine. Took it out this evening, rinsed, and have it sitting in the fridge to smoke tomorrow. However, I've had something come up tomorrow evening, and I'm not sure I'm going to have the time to finish it using the method I see most here following. I see them starting at low temps around 130 and gradually bumping up to higher temps. My question is why? Why not just start at 225 and cook to IT of 205? That is the purpose of dragging it out? @JckDanls 07 - @Bearcarver, any thoughts?