short cut pulled pork

Humphrey Chimpden Earwicker

well. third eye knows more about it than you and i put together.

it's been done, but the successful guys used foil.

Carolina Q

but...but...he's got THREE EYES!!!

Unknown

Both butts and briskets can be done at higher temps with great results. Many competition cooks are using this method today and getting wins.

For the best results, just do the cook in your Egg at a temp of around 350 degrees for the whole cook. The butt (7-9 lbs) will usually take about 4-1/2 hours. I do use foil which also helps shorten the cook but it can be done without it.

As long as smoke is present, it will coat the meat and add to it's flavor. It is best to use a lot of smoke wood with the much shorter high temp cooks.



This is a 4-1/2 hour butt cook.

You can find my method with pictures and other info on high temp smoking on my site.

http://olddavespo-farm.blogspot.com/2009/01/4-12-hour-pork-butts-backwoods-chubby.html

Dipstick

Grandpas Grub

 
8lb Boston Butt, 400° dome, 6.5 hrs, no foil, indirect raised grid.





GG