I'm a big fan of Jamie Purviance, and when I saw his 5-8 hour recipe for pulled pork I jumped at it for my first try on Father's Day no less. Winner Winner Pulled Pork Dinner. Weber Performer, Rockwood and FOGO lump, 5# closely trimmed butt, 24 hour dry brine. I had trouble with ash buildup and wavering temps until I got the hang of it, so I had a 4.5 hour cook at an average temp of 347 deg. followed by a 2 hour hold in a turned-off oven--and the result was delicious. Family, including experienced grillers, raved. I expect to have a 3.5 hour or so cook next time. The recipe is here: https://www.weber.com/US/en/recipes/...lType=Charcoal
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5-8 Hours Pulled Pork Jamie Purviance
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David E. Waterbury
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Club Member
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- San Clemente, CA
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The recipe does not call for any salt, but you dry brined for 24 hours, I presume using kosher salt or equivalent. Was the salt from the dry brining noticeable? Certainly looks like a great recipe to try having the cook time be that short for a butt.
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No, the salt was not noticeable. I pulled at 201 and the meat was nicely moist and pulled beautifully.
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Attjack Ah, yes, I see the 1/2 teaspoon for the rub. I thought about salt since his was dry brined, normally that uses more than 1/2 teaspoon. Regardless, fkrall answered my salt concern question. For myself, I would eliminate the salt from the rub if dry brining, but the recipe and process are definitely worth a try.
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GolfGeezer To assure I didn't mislead, as I dry brined, I omitted salt in the rub. That's my normal routine.
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Charter Member
- Dec 2014
- 7907
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
Allowing it to stand 30 minutes before cooking will speed up the cook time, but it will also decrease the amount of smoke it attracts.
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It seems counter-intuitive, but I haven't found much if any time savings. Even if I start a roast fully frozen versus refrigerator-cold and thawed, it doesn't take a lot more time to cook. We talked about this here: https://pitmaster.amazingribs.com/fo...tt-from-frozen Also see https://pitmaster.amazingribs.com/fo...rn-that-s-coldLast edited by IowaGirl; June 23, 2021, 12:16 PM.
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Great comments. I didn't, and never do, let meat stand before grilling. I take it straight from the fridge usually after dry brining it. And yes, I threw hickory chips on the SnS at the start of the cook and the 1 hr + mark when I refreshed the coals. Nothing after that. @ LA Pork Butt , now I know why the recommendation to let it sit for 30'--thanks! (But I'll probably continue to ignore it!)
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Nice looking butt ya got there....
I've become a proponent hot n fast, not dissing low n slow it has its own place in smoking.
Been sticking to a 6-8 hour dry brine, outta the fridge, dry rub on and on the grill.
Happier if I can keep the cook temp in the 300-320 range but I'll live with 350ish.
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Club Member
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Jim Morris
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I did my Father's Day weekend butt at 275, which was several hours faster than at 225. I'll have to try 350 next time, and see how it comes out.
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