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Boston Butt -- Low & Slow v. Hotter & Faster

Bama FireBama Fire Posts: 267
edited 1:12AM in EggHead Forum
I've had great results cooking Butts low and slow (18 hour cooks). Can similiar results be obtained in a shorter time frame? I was thinking of starting the cook low and slow (for around 2 hours) for smoke flavoring then picking up the temp for 3 to 6 more hours until 200 degrees internal. Has anyone tried this? How was the Pulled Pork?[p]Thanks, fellow cultists.[p]Bama Fire

Comments

  • GfwGfw Posts: 1,598
    Bama Fire, while have never done it, there were several posts sometime around October of last year - you may want to search the archives. Good luck.

  • djm5x9djm5x9 Posts: 1,342
    Bama Fire:[p]Not if you want real Q . . . There is no short cut to doing the low and slow thing and getting anywhere near the same results. Sorry, just my taste buds talking.

  • GfwGfw Posts: 1,598
    djm5x9, I am in total agreement with you - the 18 to 20 hours is well worth the wait -I always make a few lbs extrs - then when I want fast PP, I go to the freezer and pull out a bag of the low/slow variety and put in the microwave at 30% power for about 6 minutes. [p]Not as good as the original, but always great - thanks JJ.

  • MarkMark Posts: 295
    Bama Fire,
    While there is alot to be said for low and slow I have cooked many at an accelerated pace with very good results. By accelerated I mean a dome temp of 300 to 325 this seem's to cut cooking time by about a third.
    Mark

  • Bama Fire,[p] There was a thread last October dealing with this issue. It is a very controversial topic. There are those that will call you a heretic for even thinking of doing something like this. However, though I prefer the long-haul method, I do use a faster process for circumstances where there isn't time to spend 24 hours BBQin'. The method I use, along with other suggestions, is contained in the thread below.[p]MikeO

    [ul][li]Faster Pulled Pork Thread from October[/ul]
  • MikeO,
    That's EXACTLY what I was looking for. I'm moving my fiance/soon to be wife into my/our house this weekend and wanted to have some pulled pork as a welcoming meal. I've made it the low and slow way for her, and she's loved it. She doesn't understand why I like spending so much time on the egg, but she loves the meals it produces.[p]Thanks for your help![p]B~F

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