Kinda Hot and Moderately Fast Pork Shoulder

[Basset Hound]

After seeing GBQue's hot and fast pork shoulder I started wanted to practice one without foil. While most hot and fast pork shoulder involve 325 for 5 hours and then a rest in towels I decided I instead wanted to try to cook and then a short rest to preserve the bark.

I started with a 6 lbs shoulder by brining it in Alton Brown's pulled pork brine. I lit the Primo at 7:45, pulled the meat out of the brine and rubbed on some pork rub. Pork went on the pit with apple chunks with the pit temp around 125.



An hour later I ran an errand and came back to a pit that's 400. I further closed the vents to get to the 300 I was shooting for.

Time Pit Temp Meat Temp
8 125 Probe not attached
9 400 Probe not attached
10 350 156
11 300 174
Noon 300 182
1 290 195
1:30 290 202
2:15 (off) 290 200 (repositioned probe)





After the meat came off I put a tent over the meat to rest while I cooked my dinner rolls. Total rest was probably 30 minutes. The meat pulled easy and the bark was exactly what I was searching for. The fat was well rendered and smokey, but the non bark meat was lacking salt. We use the same brine with our low and slow (225 and wrap after 160) and have not had that problem before. My thought is to perhaps inject next time instead of brine. Any other suggestions would be appreciated.

B.H.
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"Ribs. I had ribs for lunch, that's why I'm doing this." - Ron Burgundy

Primo Oval XL

[1buckie]

Good Lookin' Stuff !!!!!!

Thanks for the rundown on timing & such.....that helps folks decide how to proceed sometimes.......
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Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"

[SoEzzy]

Please read PMPNLT650pxOTLS!

Then read this one too!
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Here's a change Robert.

I still work here!

[Basset Hound]

SoEzzy,

Now I am embarrassed. I am showing the following on the two pics you removed:

Pic 1 - Resized. Had two identical pics and posted the wrong one.

Pic 3 - 519 x595.

I also unclicked the box for link back to album. Is there anything else? I have not been on PhotoBucket for a while and stuggled. I even read the links prior which makes it worse.

B.H.
_________________
"Ribs. I had ribs for lunch, that's why I'm doing this." - Ron Burgundy

Primo Oval XL

[SoEzzy]

NP picture 3 showed up at 579 x 1024

Picture 1 was the same!
_________________
Here's a change Robert.

I still work here!

[Basset Hound]

Third try. Did it work? it appears they are smaller. We need a fingers crossed emoticon.

B.H.
_________________
"Ribs. I had ribs for lunch, that's why I'm doing this." - Ron Burgundy

Primo Oval XL

[SoEzzy]

3rd times the charm!
_________________
Here's a change Robert.

I still work here!

[gbque]

When I did mine I still used a pan and foil. It definitely helped get them done faster. I think the injection would definitely help get that salt/flavoring throughout faster.

Did you like the outcome? I seriously thought mine were the best tasting butts I've ever done.
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In the shadows of Lambeau

[Basset Hound]

We did like the end result. I didn't get that overly fatty mouth feel I sometimes get when I eat really fatty meats. I plan on doing this again. I am contemplating injecting the brine next time. Or else I need to find a different injection recipe.

B.H.
_________________
"Ribs. I had ribs for lunch, that's why I'm doing this." - Ron Burgundy

Primo Oval XL