225°F vs 275°F: The Pulled Pork VERDICT Is In

🔥 225°F or 275°F — which one actually makes better pulled pork? We put two identical pellet grills side by side, same pellets, same rub, same pan method, and let the results speak for themselves. The outcome might just change how you smoke your next pork butt. 👉 Subscribe :    / @hankbraddock648   Does low and slow really beat a hotter, faster cook? Is wrapping at 160°F killing your smoke flavor? Which temperature actually wins on bark, moisture, and tenderness? In this video, you'll discover: → Why we've trusted 275°F for pork butt for years → What really happens when you give 225°F a two-hour head start → The truth about wrapping at 160°F and losing smoke flavor → A real side-by-side bark, moisture, and flavor comparison → Which finishing time and overnight hold actually produced better pulled pork ⚠️ This video is for educational and entertainment purposes only, based on our own personal cooking experience and publicly available BBQ information. It is not professional culinary, food safety, or nutritional advice, so always use a reliable meat thermometer and follow safe internal temperature guidelines when cooking pork. We do not encourage any unsafe food handling or cooking practices. Some elements of this video, including narration or editing, may involve AI-assisted tools. Always do your own research and use your own judgment before changing how you cook. #pulledpork #smokedporkbutt #pelletgrill #pitboss #bbq #lowandslow #porkbuttrecipe #smokedmeat #bbqcomparison #outdoorcooking