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In Reply to: Re: Technical Question posted by Jackitup on June 15, 2013 at 20:18:11:
Thank you for your reply. You cleared up one question in my mind about whether a butt would reach that tender stage without reaching the 200 or 205 degrees we normally take them to when cooking at 225 to 250. I thought it would, but didn't really know. Keeping them from drying out if cooking at 190 is another question. I don't know if they will dry out if you cook them longer, at 190, than they would if cooked a shorter time, at 225. Foiling has an affect in this regard, but the best butts I've had were cooked all the way in the smoker without foil. The foil steams the bark and I don't think it is as good.
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