So I was rubbing my meat earlier thinking about you guys....

[asmo]

and go until internal temp hits 200.

Why go through all the trouble to smoke the meat if your going to destroy it by going to such a high temp? Seems like a waste.

[Dave]

Why go through all the trouble to smoke the meat if your going to destroy it by going to such a high temp? Seems like a waste.

BBQ is cooked to tenderness, not doneness. Most BBQ hunks of critter are cooked to over 190, with fattier pieces going into the 200 range to render out some of the extra fat. The long and slow cooking renders fat to lube muscle fibers and breaks down collagen to convert to gelatin.

I never used to like seeing my smoker temp go over 230, but after watching shows and reading up I've noticed that a lot of pro pitmasters actually do go into the 275-285 range after wrapping for pork butts and briskets. Myron Mixon even admits he takes his over 300 depending on what meat and how trimmed it is, and he's won more awards and money in BBQ competitions than anyone.