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Turbo shoulder

GardinerGardiner Posts: 7
This past week I noticed for the first time the threads mentioning turbo alternatives to the low and slow techniques. I knew I was going to be doing a pork shoulder for pulling this weekend so I decided to try the turbo method, especially having read about the successes. This morning at the civilized hour of 9:30, I put the 10 lb shoulder on and expected it to still take an hour per pound, so I was worried that I was too late still. I got the dome temp to a steady 350* and watched the probe thermometer for 190*. At 1:45, a mere 4 hours and 15 minutes later, the remote probe read 192*! I took off the well charred and crispy shoulder and it is now resting / cooling so I can pull it. The sample chunk I tried is not disappointing! Moist, tasty, and tender. What else could I ask for? I think I might be another turbo convert.
Gardiner Large BGE Dallas

Comments

  • lousubcaplousubcap Posts: 6,920
    Dang-that may be a turbo record in time/lb.  However you get to the finish-line and enjoy the results...that's what makes Q fun. There are as many ways as those who play.
    Louisville   L & S BGEs 
  • Upon further review, I think the meat could have benefited from more time. I may have had my thermometer on a fat vien. The connecting fat was not properly broken down and the meat could have been a bit more tender away from the outside inch.
    Gardiner Large BGE Dallas
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