300 for Pulled Pork?

[Count Porcula]

Today I saw a guy on Youtube recommending 300 degrees for pulled pork. I have chosen not to smoke butts sometimes because of the time involved, but he is claiming he gets top results in a few hours. He actually showed himself pulling a pork butt open, and it seems pretty clear his method worked.

Anyone else here try this?

I cook pork roast at 300, and it falls apart after three hours, so I shouldn't be surprised to see this.

 

[sandyut]

I run mine at 275 and they are great. And dont take forever and a day.

 

[bigfurmn]

I am usually between 250-300. Turn out great and a lot less time.

 

[larroyo101]

275 here

 

[SmokingUPnorth]

I also try to keep mine around 275. Sometime it goes above 300* and doesn’t really bother me…. The butt don’t care

 

[DougE]

I usually run butts just south of 300. It's called hot and fast. No problem. Comes out the same as low and slow but faster cook time. There is really no difference in the end result.

Someone back in the day came up with the 225° temp as the holy grail of pit temp but higher pit temps produce the same results in less time.

 

[bigfurmn]

I start at a lower temp to add more smoke then go higher. Still decent smoke and faster by hours.

 

[DougE]

I start at a lower temp to add more smoke then go higher. Still decent smoke and faster by hours.

I do the same. Run lower temps at first to maximize smoke, then ramp it up when time permits.

 

[Fueling Around]

I haven't done a whole butt in years.
I do pork cushion in the Jumbo Joe with a small charcoal heat offset and a smoke tube.
When the smoke is done, the cushion goes in a foil pan and into a 300°

 

[normanaj]

275℉ here.

 

[zwiller]

I tried lots of things when I ran a ton of butts for daughters grad party including 325F. Same results but a little faster.

Current method is to cut the butt in half. Done in half the time (under 8 hrs) and 2x more bark. No idea why this has not caught on to the masses.

https://www.smokingmeatforums.com/threads/butt-halved-success.298552/

 

[912smoker]

Malcolm is a GOAT and just inducted into the BBQ HOF.
I cook most large meats at 300° almost always. Especially when time is a factor. Same end results as low n slow.

Keith

 

[Count Porcula]

I tried lots of things when I ran a ton of butts for daughters grad party including 325F. Same results but a little faster.

Current method is to cut the butt in half. Done in half the time (under 8 hrs) and 2x more bark. No idea why this has not caught on to the masses.

https://www.smokingmeatforums.com/threads/butt-halved-success.298552/

That is a great piece of advice. Any time a dish's main appeal is the outside, making it smaller to increase the surface area is a move to be considered.

 

[Count Porcula]

Malcolm is a GOAT and just inducted into the BBQ HOF.
I cook most large meats at 300° almost always. Especially when time is a factor. Same end results as low n slow.

Keith

I didn't know he existed until I saw the video. I'm glad to see someone here comment on him.

I'm always reluctant to believe any prominent cook knows what he's doing, until it is confirmed by people who seem trustworthy. I remember Myron Mixon's horrible barbecue restaurant in Miami. He talked all sorts of smack about bringing real barbecue to town, and then he served atrocious food. The whole operation was amateurish, like a bunch of kids had decided to play restaurant for a day. Then it went out of business.

I went to a Marco Pierre White restaurant, and the food was disgusting. They couldn't make a martini, either, and I gave them three tries.

The things Gordon Ramsay and Alton Brown do to ruin steak amaze me.

Kenji Lopez-Alt wrote a recipe for pizza, and he said to use "tomato sauce." That's like telling someone in F-class shooting to use "a gun."

The video was my first exposure to the UDS. I had no idea what it was. I surfed for info, and I was told they create better bark than machines like my Smokin-It. I don't really see myself shoveling ashes and making a mess on the patio, however, so I don't think I'll find out.

I think it would be neat to build a masonry offset smoker in the yard. I could scrape the ashes into the tractor bucket, and I wouldn't have to worry about grease and crud falling on my nice brick porch.

I'm going to do fast and hot from now on, unless I have a bad experience, and I will also apply zwiller's suggestion about using smaller pieces.

 

[jcam222]

I'm generally team 275

 

[Count Porcula]

I'm generally team 275

Current Cookers
Large 270 Smokers Cabinet
Lang 84D with charcoal grill
Vision Diamond Kamado
Smokin Tex 1400
Blackstone 32 Inch griddle. Weber 26" Kettle. Weber Smokey Joe 14"

Wait...WHAT?

 

[jcam222]

Wait...WHAT?

I need to remove the Kamado and add my Smokefire

 

[mneeley490]

I believe Jeff used to have a thread or video on here called the "5 hour pork butt". It's smoked at 300°. I've done it a few times and the results are very close.

 

[DougE]

I do hot and fast but one thing I never skip is the couple three hours of rest in the cooler wrapped in towels. It absolutely makes more difference than the pit temp in the end product.

 

[radioguy]

Yup...team 270-300F

RG