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Real fast pulled pork!


robertyb
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I got an 8 lb. and a 4 lb. boston butt ready to go on the smoker yesterday and put them in the fridge overnight. Got up early this morning and lit up the Akorn and ran it up to 325 degrees and threw the meat on with some hickory I had cut for smoking. Started them at 6:45 AM and the small one came off at 205 IT at 10:00 AM ready for lunch. The 8 lb. came off at 12:15 PM also at 205 IT. Let both (less lunch) sit for a while and then pulled them, bagged them and cleaned up. Looked at the clock and all was done by 3 PM and I have 5 1/2 lbs. of PP ready to eat.  :-D

Only thing I still have to do is put away the Akorn but I want it at -0- degrees before I do. A really fast cook for pulled pork.  B)

 

Sorry, forgot to snap any pics.  :oops:

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I'm heading the other direction, my next butt is going to run 24 hours at 225, it's supposed to yield the most tender juicy pork ever..

I did a 20 lb brisket for 26 hours (200 for 22 hours) and finished the final 4 hours at 300 and it was beyond great.

Edited by Chasdev
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1 hour ago, Chasdev said:

I'm heading the other direction, my next butt is going to run 24 hours at 225, it's supposed to yield the most tender juicy pork ever..

I did a 20 lb brisket for 26 hours (200 for 22 hours) and finished the final 4 hours at 300 and it was beyond great.

I bet it was. Mine was still pretty moist and the bark was just right.  What really surprised me was there was absolutely no stall at all.

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9 hours ago, robertyb said:

I bet it was. Mine was still pretty moist and the bark was just right.  What really surprised me was there was absolutely no stall at all.

You won't get a stall cooking at those temps. In fact cooking at 275˚ pretty much will avoid a stall.  Anything below that though will likely  bring it on.  

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On 2/6/2018 at 6:14 AM, K'man said:

You won't get a stall cooking at those temps. In fact cooking at 275˚ pretty much will avoid a stall.  Anything below that though will likely  bring it on.  

I had never heard this before but that explains my last cook as I stayed on the 275-290 side of things. 

About the time the stall usually happens the temp went right on through. 

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