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Pork: High Temp/Shorter time VS Low Temp/Longer time??
Thanks for all the replies! Ok, I have a plan and a good size hunk of hog to test with. I'm going way outside my comfort zone and trying a shoulder at higher temp, shorter time AND will actually use a thermometer to gauge cooktimes. I've always gauged it by look & feel; never temp and never... -
Pork: High Temp/Shorter time VS Low Temp/Longer time??
I've a question about the various cook times I've seen throughout the Pork Sticky thread... Many people cook their shoulders at a much higher temp than I've ever considered cooking - above 250. In fact one gentleman mentioned 285-315! I've always run my shoulders at 220-230 for very long... -
FINISHING SAUCE (for Pulled Pork)
The concept of a finishing sauce isn't new to me - but I've always done mine a bit differently. I AM highly intrigued to try the finisher here, but without reading through 300+ replies, wonder if the obvious hasn't been suggested... Why not simply use the drippings as your finishing sauce? ...- cosh
- Post #378
- Forum: Pork Sticky
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Kentucky Smoker
Hi all! While new to these forums, I've been smoking & grilling meats for years - but still consider myself a novice. Originally I had an old custom charcoal smoker picked up in Louisiana but smoking anything was a major effort that took forever - you had to babysit it all day. Not something...
