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Anyone got the number for Mythbusters?

cobrastrikecobrastrike Posts: 28
edited November -1 in EggHead Forum
Hi all,
I'll apologize in advance for the lengthy post, but I had to share this....
I got into a discussion with a fellow egger at work about cooking a Boston butt for pulled pork. I told him the way I was cooking was the way that I thought everyone cooked (250F till 200F internal, appx 12-14 hours for 7-8 lb butt). When I told him that, he almost fell out of his chair and asked why I cooked it for so long. I asked how he did his and here's what he said....
"Get the egg to inferno temp and sear each side of the butt for 5 min. Bring the temp back to 350 and wrap butt in aluminum foil and cook for appx. 2 hours and butt will be ready to pull.".
When he told me I thought there was no way for it to cook this fast (given the plateau @ 170 and holding for hours). One thing that he did tell me was that he got the bone removed from the butcher, usually cooked a 5 lb butt, and cooked with direct heat. Even at this size, I would still think at least 6 hours with the higher temp. I asked what temp he pulled the butt of at and he told me he doesn't cook by temp, but rather time. Is this even possible?


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