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quote:Originally posted by Jay1924:
Bembring: They look fantastic, but I'm wondering about their tenderness. Were they fall off the bone? Bite off the bone? Or tougher than that? I'm asking since when I do ribs in my AQ at 225, they generally take around 5 hours to get really tender and juicy. Maybe the extra 25 degrees accounts for it. Just wondering
Great Job. You describe & doing very creative Spicy chicken. Your ingredients mixtures are superb. I hope everyone like this kind of delicious and mouthwatering BBQ cuisine.
Yes, upping the temp will speed things along.
Long story short, I use to cook at 250 deg., everything took toooooo long!
I read another site and learned to increase the temp by 100 deg and things take way less time and I can't tell the difference. Example: pork butt at 250 takes from 10 to 18 hours, at 300 to 325 it cuts it back to 6 to 8 hours. I honestly can't tell the difference.
I enjoy smoking a whole lot more now than I did when I started.
Just my two cents and opinion...….
paulb 2
Paulb 2 - I can respect your opinion and your enjoyment of your results. I'll just have to disagree though. I've tried higher (than 225 - 250) for pork butt in particular, and it was certainly done sooner, but the result was drier (on the outside), stringier, less juicy, and had less smoke flavor than the lower-cooked ones, at least to my taste. I think that the longer the meat takes under smoke to reach 140 degrees, when it stops accepting smoke, the better. However, BBQ is all about taste and texture that pleases the cook (and his/her loved ones). Cook on, and report back your successes (and failures - we all need to learn).