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5-8 Hours Pulled Pork Jamie Purviance

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

  • GolfGeezer
    commented on 's reply
    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.

  • jfmorris
    replied
    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.

    Leave a comment:


  • fkrall
    commented on 's reply
    ...unless you drink it quickly

  • fkrall
    commented on 's reply
    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.

  • theroc
    replied
    But there is so much less time to drink beer while its cooking.....

    Leave a comment:


  • IowaGirl
    commented on 's reply
    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-cold
    Last edited by IowaGirl; June 23, 2021, 12:16 PM.

  • smokin fool
    replied
    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.

    Leave a comment:


  • Attjack
    commented on 's reply
    For me, it all depends on timing whether I go low and slow or hot and fast.

  • smokenoob
    replied
    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?

    Leave a comment:


  • fkrall
    commented on 's reply
    No, the salt was not noticeable. I pulled at 201 and the meat was nicely moist and pulled beautifully.

  • fkrall
    replied
    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!)

    Leave a comment:


  • LA Pork Butt
    replied
    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.

    Leave a comment:


  • Attjack
    commented on 's reply
    It calls for kosher salt.

  • GolfGeezer
    replied
    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.

    Leave a comment:

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