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Griffin's Grub or you can find me on Facebook
The post above is my website
I did this one at 215, raised temp the last 4 hours to 250
I am in California near San Francisco....In the last 35 years, I have traveled all around the country checking out BBQ joints, mainly in the south.....I have been a judge at all the major BBQ contests, KC Royal, Memphis in May, Jack Daniels and many many more. I learned my BBQ from what I consider the masters of Q, the old man on a backroad in Alabama working out of his house, in Mississippi, the small BBQ joint only open on weekends etc, etc The best BBQ for me does not come from competition cookers, but from the people that has BBQ sauce running through there veins.....in most cases, these people, if they own a BBQ business, close down when they stop cooking...... I have been very fortunate to have been able to travel the south and visit all the great BBQ places and competitions
No advantage in cooking at that low temp. 275 / 375 would suit you just fine, but to each their own