Whats the quickest anyone has done pulled pork?

[sweet_magnolia]

When I use my Chargriller I usually smoke 'em between 300 and 350 I know that's unheard of around here but it works for me. A butt can be done in 6-8 hours and be very tasty, too.

i work in insurance, and we're pretty good at standing firmly on both sides of an issue...

[Fishawn]

I am all for trying new..... Foods, temps, whatever..... I have been doing pork butts for a long time @ 225* and they turn out great.... That said, I am living on the edge today @ 250* ..... And next time, I will crank up the MES and hit 275* and see if I can tell any difference... (Probably not is what I'm guessing)..... I also wanna give one a try at the higher temps like Alex posted.... Weber Kettle @ 325* ..... They are a great affordable piece of meat to experiment with..... Have yet to have one turn out bad. ON EDIT: I think that is called a "Jinx"

[ALX]

I am all for trying new..... Foods, temps, whatever..... I have been doing pork butts for a long time @ 225* and they turn out great.... That said, I am living on the edge today @ 250* ..... And next time, I will crank up the MES and hit 275* and see if I can tell any difference... (Probably not is what I'm guessing)..... I also wanna give one a try at the higher temps like Alex posted.... Weber Kettle @ 325* ..... They are a great affordable piece of meat to experiment with..... Have yet to have one turn out bad. ON EDIT: I think that is called a "Jinx"

Only problem you may have with kettle is how close meat is to heat source....The WSM works well because you have 2 foot of seperation and the heat is deflected to sides of cooker and swirls due to bullet configuration....Even though i was 360 degree.... i still wasnt grilling per se....

[Fishawn]

Only problem you may have with kettle is how close meat is to heat source....The WSM works well because you have 2 foot of seperation and the heat is deflected to sides of cooker and swirls due to bullet configuration....Even though i was 360 degree.... i still wasnt grilling per se....

I was thinking indirect..... might be too close to heat???? ..... Hell, I will try anything.... If it ever quits raining here, maybe I'll see what happens...

[Pandemonium]

Damn look at the replies!! I am a 225 guy for everything but man its getting old waiting 16 plus hours for a damn samich lol and i will have to try one at 275-300 and see what happens? Like Rich said its fairly cheap, I might as well try something new

[ALX]

I was thinking indirect..... might be too close to heat???? ..... Hell, I will try anything.... If it ever quits raining here, maybe I'll see what happens...

Hell...20 years ago people LOVED my ribs....I cooked em on a kettle full bore wrapped in foil whole time.....Took 50 minutes for a 6 pound spare rib....People ALWAYS wanted to know how come my ribs were so tender....True farking story man..........

[HawgHeaven]

I find myself migrating to a bit higher temps... 250 to 275 for the butts. I have been experimenting with my ribs lately, and found the 235-250 range to be a real sweet spot.

225 for me has gone by the wayside... haven't grown the nads to try the real high heat method... yet.

[Pandemonium]

All of a sudden i have the urge to go bowling
[yt]http://www.youtube.com/watch?v=4eRbNAo7Sxg[/yt]

[Whisky Fish]

I've also modified mine to crank up over 300, but I've been using a large water pan to keep the steam going throughout the cook. Doing 4 this friday, I'll put a timer on it and let ya know, but I'm thinking around 6 hours.

[Pandemonium]

I've also modified mine to crank up over 300, but I've been using a large water pan to keep the steam going throughout the cook. Doing 4 this friday, I'll put a timer on it and let ya know, but I'm thinking around 6 hours.

six hours would be great or even 8, let us know how they pull too

[Whisky Fish]

Oh yeah and Scott indirect on the weber works too, did one that way a year ago. Can't remember how long it took but I do remember we started with the Bloody Marys around 9am when I put it on and we were eating it around 3,4 or5 pm when we were drinking Jack and Cokes. Maybe I outta put a timer on my drinking as a way to figure cook times. I know for a fact that Bud is somewhere around noon, cause that's what I was spritzing the butt(and the liver) with.

[Richtee]

Maybe I outta put a timer on my drinking as a way to figure cook times.

Sommabitch... well, there we go. It's all figgered out now, eh guys?

[Mr Tony's BBQ]

Maybe I am missing something here...I thought this was a forum about "smoking" meat, not "getting it over with" ..... heck, maybe try a 800° pizza oven - "get it over with" in less than an hour....maybe use a 140,000 btu blow torch while spinning the meat on a lazy susan... it'l create bark, just not eatable bark...
THE reason I "smoke" whole hogs and other large cuts IS for the flavor slow smoking creates! There are all kinds of guys "roasting" pigs over charcoal and / or LP gas in 4-5 hours in my parts....- I can achieve that flavor in my G.E. electric oven with some kingsford in a tin pan.......
Personally, I would add gas assist to my Lang before "rushing" my butt.
Like I said, I must be missing something here.

[HawgHeaven]

Sommabitch... well, there we go. It's all figgered out now, eh guys?

Farkin' A... why dint I think of that?!

[Richtee]

Like I said, I must be missing something here.

I know from whence you come. But there ARE realities. If you read my first reply... in comps NO ONE I know of rushes the cook. Well, unless they be behind, and then they are doomed anyway.

BUT- if the quality is reasonably there, and ya can shave 2 or so hours...

We discuss these things. No harm meant nor intended. Just a bunch of mis-fits I guess...