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Going to try a hot and fast pork shoulder today

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    Going to try a hot and fast pork shoulder today

    I have a nice big pork shoulder I dry brined late last night, and I just lit the kamado. This should be interesting.

    #2
    It will go great for you. I usually do mine at a hot & fast pace as well.

    Comment


      #3
      Let it rip

      Comment


        #4
        Like, how hot and how fast? Is there an advantage other than saving time?

        Comment


        • Attjack
          Attjack commented
          Editing a comment
          Not that I know of.

        #5
        Let us know what temps you are running at. Pork shoulder handle this kind of thing very well.

        Comment


          #6
          I threw it into the Primo XL with the DigiQ set to 350 at 9 am. Last night I hit it with kosher salt, and this morning I applied olive oil and Memphis Dust. I forgot to weigh the pork shoulder but it's a big bone-in shoulder.

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            #7
            I'm keeping an eye on things from my office. I just checked and after about 2 hours we're at 120f.

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              #8
              it's always nice to have something to look forward to when you get home

              Comment


                #9
                5 hours in and I'm at 192f.

                Comment


                  #10
                  Man I'd be so stressed leaving that at home while at work!

                  Comment


                  • Attjack
                    Attjack commented
                    Editing a comment
                    Well, I have it monitored with that camera. Plus I work from an office in the back of my house. There's even a deck off the office that overlooks the outdoor kitchen. So it's all good.
                    Last edited by Attjack; September 20, 2018, 10:28 PM.

                  • JakeT
                    JakeT commented
                    Editing a comment
                    oooohhhh well yeah that's different haha. My office is 45 minutes away!

                  • Attjack
                    Attjack commented
                    Editing a comment
                    I do make a habit of going to the bar while doing long cooks. But I'm always nearby.

                  #11
                  It was fully probe-tender at 3:30 so it took 6.5 hours. Last time I did one with the same setup at 225f it took 19 hours. Quite the difference. I now have it in cambro and it'll get pulled and sauced in time for Thursday Night Football. I'm more than a little disappointed that I didn't take a pic on the grill, but I'll try to get one before I pull it. The little piece of bark that stuck to the grill was thick, crunchy and tasty.

                  Comment


                  • Ahumadora
                    Ahumadora commented
                    Editing a comment
                    Hot n fast works fine for me. Sometimes I drop the amount of sugar in the rub so it doesn't tend to burn as easy.

                  • Attjack
                    Attjack commented
                    Editing a comment
                    Good tip. I'm going to pay attention to see if burnt sugar is an issue.

                  • Attjack
                    Attjack commented
                    Editing a comment
                    I do think the sugar was on the edge of being burnt, but I actually like the flavor. I could see backing it if just a little though.

                  #12
                  It came out great.

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                  • Mr. Bones
                    Mr. Bones commented
                    Editing a comment
                    That is a thing of Beauty, Brother! Nice Job!!!!

                  #13
                  At 350, that seemed to take a while. Seems to me as I've done them quicker. No pics so no matter about me. Let's see that beautiful thing pulled and framed. I like to slide them so they get to be crispy steaks. Awesome!!!

                  Comment


                    #14
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                    I sauced it with a Korean BBQ sauce and used a kimchi mayo, pickles, and Asian salad mix on a toasted bun. This may have been the best pulled pork sandwich I've ever had.

                    Comment


                    • Mudkat
                      Mudkat commented
                      Editing a comment
                      I'd eat that hot and fast!

                    • NoogaQ
                      NoogaQ commented
                      Editing a comment
                      That a baby!!

                    #15
                    Nice work! I tend to think you just get it up to temp and give it an adequate hold time, and it's all good.

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