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Whats the quickest anyone has done pulled pork?

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  • Whats the quickest anyone has done pulled pork?

    Has anyone upped the temp and get one up to 200* without waiting 16 hours and how did it turn out? I just want to try smoking one with high heat and not take so damn long because i have to believe it can be done faster.

  • #2
    Quite a few go the 300° route and defy ya to tell the difference. Off the top of my head... BBQ Bubba. And I have had it. Good. Not what he does in comps tho...
    In God I trust- All others pay cash...
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    • #3
      I am the slow poke with these typically.... 225*..... I have 2 in the smoker now @ 250* cause thats as hot as she will get.... Some will push 300* on them it sounds like... So I guess I'm really no help at all.... .... Rich, looks like you have a faster "enter" finger than I.
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      • #4
        in general i do my pp at an average of 250 degrees, but i don't get bent out of shape the temperature goes 25 degrees in either direction. i have seen with briskets that injecting or otherwise marinading them will speed up the cooking times by a fair percentage.
        Fundamentals matter.



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        • #5
          Originally posted by Fishawn View Post
          .... Rich, looks like you have a faster "enter" finger than I.
          I prolly got a faster everything than you. Damnit.
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #6
            Quickest? Never heard of it. Great pulled pork is like fine wine -- you can't rush it. You might get away with it once or even twice. But, in the end it will bite you in the butt if you try to get away with it.
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            • #7
              quick might be a poor choice of words, but "225 degrees at all costs" is unnecessary, in my opinion. it seems to me that slightly higher temperatures in the neighbourhood of 250 degrees are necessary in order to get that browning/carmelizing/whatever savory flavour that only our good friend maillard can provide. 225, in my opinion, carries diminished returns due to the risk or drying out a big hunk of meat (or even ribs, for that matter).

              having said that, there is absolutely no way to avoid the fact that for best results, you're going to have meat over fire for quite a long time. time is the only thing that will break down the connective tissue and melt that collagen into all that rich, perfect goodness!
              Last edited by TasunkaWitko; 11-18-2010, 11:32 AM.
              Fundamentals matter.



              Helfen, Wehren, Heilen
              Die Wahrheit wird euch frei machen

              Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

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              • #8
                Originally posted by TasunkaWitko View Post
                quick might be a poor choice of words, but "225 degrees at all costs" is nonsense
                Allright we need a "butt-off" or something. 20° spread from 225 to 3 bills. Dang...does that sound fun or what?

                Seriously... I do not know. I just know all the PP comes out good?
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #9
                  it's definitely ALL good ~ the rest is just coke vs. pepsi, chevy vs. ford etc. ~

                  for those who stick to 225, i suggest trying 250. for those who go up to 300, i suggest 250 as well! ;)
                  Fundamentals matter.



                  Helfen, Wehren, Heilen
                  Die Wahrheit wird euch frei machen

                  Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

                  BaitShopBoyz.com - Shoot the bull with the boyZ

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                  • #10
                    Originally posted by TasunkaWitko View Post
                    quick might be a poor choice of words, but "225 degrees at all costs" is nonsense, in my opinion. it seems to me that slightly higher temperatures in the neighbourhood of 250 degrees are encessary in order to get that browning/carmelizing/whatever savory flavour that only our good friend maillard can provide. 225, in my opinion, carries diminished returns due to the risk or drying out a big hunk of meat (or even ribs, for that matter).

                    having said that, there is absolutely no way to avoid the fact that for best results, you're going to have meat over fire for quite a long time. time is the only thing that will break down the connective tissue and melt that collagen into all that rich, perfect goodness!
                    I use 225* and get that "browning/carmelizing" just fine & a great juicy finished product ...... Nonesense?.... I beg to differ.
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                    • #11
                      Originally posted by TasunkaWitko View Post

                      for those who stick to 225, i suggest trying 250. for those who go up to 300, i suggest 250 as well! ;)
                      You, Sir, may have a future in politics
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                      • #12
                        Heres a 8 pounder i did in 4.5 hours(WSM)...Delicous....Depends a lot on your smoker....Most folk have never seen meat come off a high dollar rig like a Jambo that are used by many top comp smokers....They cook much hotter then the low-n-slow- crowd and the bark/color of meat is incredible for short period in the smoke....These jambo style rigs are all direct heat..No reverse flow etc..and double insulated with sometimes triple insulated firebox...Extremely efficent(new school) .....

                        I cook at the temp that fits my fancy at the moment....Everything from 225-360 degree....

                        http://www.smoked-meat.com/forum/showthread.php?t=8114

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                        • #13
                          You, Sir, may have a future in politics
                          i work in insurance, and we're pretty good at standing firmly on both sides of an issue....

                          having said that, my advice is ALWAYS for people to go with what works for them, but not be afraid to try new things. since pandy asked about shortening the cooking time, i recommended a slight modification in method for him to try that definitely will not sacrifice the final product.

                          another suggestion would be to remove the fat cap and trim all exterior fat down to 1/4 inch.
                          Fundamentals matter.



                          Helfen, Wehren, Heilen
                          Die Wahrheit wird euch frei machen

                          Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

                          BaitShopBoyz.com - Shoot the bull with the boyZ

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                          • #14
                            Originally posted by TasunkaWitko View Post
                            i work in insurance, and we're pretty good at standing firmly on both sides of an issue....[
                            You realize...while straddling- what is exposed, I assume...

                            Bottom line... pork but is both forgiving and fairly cheap. Go for whatever, and post up!
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                            • #15
                              Heck, when rushed, I have even taken a butt and cut it into 3 inch wide hunks...increased surface area, increased bark, increased beatuimus pink purple smoke ring, and the rest of my day to do something else. It is no different than triple size CSR's. 16 hours?? Nope, I have other stuff to do.

                              And it was phenomenal too!
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