short cut pulled pork

Unknown · February 2010

what do you think of smoking a but for 3 hrs. @ 250 on the egg....take it off and put in 350 oven for 2 hrs. to finish... am told it works....am told after 3 hrs. smoking meat stops absobing smoke....what say you wizards of the egg???????thanks.....

Capt Frank · February 2010

First question is "Why?" The process will certainly work, but you are not gonna finish a pig butt in six hrs unless it came from a guinea pig! :laugh: !

Capt. Frank
Homosassa, FL

Fidel · February 2010

Why would you want to?

A five hour butt?

The 3 hour smoke absorption thing is a myth.

Car Wash Mike · February 2010

I don't think you will have the fat rendered out. Maybe around 350 on the egg to. You going to foil when going in the oven?
Mike

Little Steven · February 2010

Frank,

I hear they are good eating. :laugh:

Steve

Unknown · February 2010

hadn't thought about that but its a great idea.....many thanks for not being closed minded....

Humphrey Chimpden Earwicker · February 2010

the meat never absorbs smoke to begin with. just keep it on the egg at 300-325 and it will be done pretty quick.

300-325 is still low, just not "brag worthy" maybe

Unknown · February 2010

they tell me at those temps you'll burn up the meat before you get the entermal temp up to 200.....

THA · February 2010

guina pigs are definitely good eating, not a lot of meat though. Had not thought of that one on my egg.

They cook them in clay ovens in Peru. Will have to try one.

Anybody got a pet they want to give away??

Call them cuy in Peru

Celtic Wolf · February 2010

Who is this "They"?

Don't mean no harm, but you will get the best eggin' advice right here..

Do what stripsteak says and you'll be fine; though, not as brag worthy as if you let it take it's time cookin'

If you really need to rush it perhaps you should consider cooking something that takes less time too cook.

Humphrey Chimpden Earwicker · February 2010

"they" tell you a lot of stuff i guess.
what other things have "they" told you? :laugh:

FWIW, there have been a few posts over the years where folks went around 300. i love to do an all-nighter, mostly because with an egg i can, but hurry-up pulled pork is doable, and just fine. award winning? depends who the judge is.

but it can be done, is done, and will get you by. it's a dirty little secret

THA · February 2010

I can see it now, running into the local pet store and buying a guina pig. Sales ask don't you need a cage and some food for your new pet?

Naw, he's gonna be supper tonight

Humphrey Chimpden Earwicker · February 2010

no less a guru than thirdeye has a method for it...

thirdeye on fast PP

.

SmokinJ · February 2010

I have been wanting to try this but I always end up going low and slow.

http://www.kickassbbq.com/Quick_Cook_Boston_Butt.htm

Celtic Wolf · February 2010

I know, but as you said IMHO it's not quite as good..

Celtic Wolf · February 2010

Welcome to the modern world where everyone is always in a hurry..

Avocados · February 2010

Wouldn't it be even faster in the microwave??? :laugh:

Celtic Wolf · February 2010

Pressure Cooker..

Frank from Houma · February 2010

I haven't looked at the other responses so I apologize if this is redundant.

Of course it can be done but you will drive it through the plateau too fast where all the magic happens. Try it side by side and tell us how it comes out. Kick one up and leave one at 240 throughout the cook.

Humphrey Chimpden Earwicker · February 2010

i dunno.
i bet i'd be hard pressed to tell the diff.

but i haven't done a hurry-up butt cook

Celtic Wolf · February 2010

I haven't done a fast whole butt; however, I have done a fast pork steak that was made from a butt. I'll stick to the lo 'n' slo for them too..

Carolina Q · February 2010

My turn. The ONLY butt I ever cooked that sucked was the last one. Got off to a late start so I decided to try cooking at 325-350 dome. Reached 195 in about 5-6 hours and it was extremely tough and stringy. Not even particularly tasty. Might have been the butt, but I doubt it. In any case, I will NEVER do that again. If I don't have time for a butt, I will cook a hot dog.

thegrillster · February 2010

I cooked a butt at 325 til internal of 150 and took it off. Wasn't going for pulled pork.

It was possibly the best piece of meat I have cooked on the egg.

Not pulled pork but wasn't going for that.

I mean it was delicious.

So I would say no to getting pulled pork that way but a big yes to just a great meal by cooking around 325 til done.

Dave in So Cal · February 2010

The problem is that if you consider how much they cost per pound at the pet store, you are better off getting prime beef.

FF/Medic Egghead · February 2010

Would the connective tissues be broken down in that short time?

Carolina Q · February 2010

Mine apparently weren't!

WokOnMedium · February 2010

STOP STOP STOP STOP!!!!!!

That's my childhood pet you're talking about!!!!!!!!!

RIP Cindy!

Humphrey Chimpden Earwicker · February 2010

did you foil?
i think LIU used to foil, and thirdeye mentioned it too.
like a braise, sorta.

Carolina Q · February 2010

Nope. No foil. Really didn't know what to expect at that temp so I just did everything else the same way I always have. Don't plan to try again. Like I said, if I don't get started soon enough for 250, I'll just have dogs.

THA · February 2010

OK, so maybe I buy a pair and let them run all over the kitchen like they do in Peru. Houses have a little step going into them and guinae pigs running all over the place. Ready for supper? just reach down a grab the nearest one

The Naked Whiz · February 2010

Most of the smoke flavor is from smoke particles being deposited on the surface of the meat. In general, smoke flavor will increase as long as you have smoke in the cooking chamber.

short cut pulled pork

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