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5-8 Hours Pulled Pork Jamie Purviance

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    5-8 Hours Pulled Pork Jamie Purviance

    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 Click image for larger version

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    #2
    that looks really good . Good job

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      #3
      Looks great!

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        #4
        The recipe doesn't call for any smoke wood. Did you use any?

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          #5
          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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          • fkrall
            fkrall commented
            Editing a comment
            No, the salt was not noticeable. I pulled at 201 and the meat was nicely moist and pulled beautifully.

          • GolfGeezer
            GolfGeezer commented
            Editing a comment
            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.

          • fkrall
            fkrall commented
            Editing a comment
            GolfGeezer To assure I didn't mislead, as I dry brined, I omitted salt in the rub. That's my normal routine.

          #6
          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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          #7
          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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            #8
            Wow, my last butt was 16 hours at 225 and 3 hours in the cambro.
            May have to try the Quick-butt!
            Bark looks a little crispy, was it?

            Comment


            • Attjack
              Attjack commented
              Editing a comment
              For me, it all depends on timing whether I go low and slow or hot and fast.

            • fkrall
              fkrall commented
              Editing a comment
              Good eye; yes it was crispy but not offensively so. Relatively small portions by the time I pulled it. My first time with pulled pork, so I don't know the expectation.

            #9
            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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              #10
              But there is so much less time to drink beer while its cooking.....

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              • fkrall
                fkrall commented
                Editing a comment
                ...unless you drink it quickly

              #11
              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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