Originally Posted by Ron_L
I agree... I don't like cooking smaller cuts for this reason. They tend to take longer per pound, and sometimes, like Jonas experienced, take longer than a larger cut. I'd rather cook butts that are at least 9 lbs for this reason.
The pork looks great, Jonas!
Good point! Cooking very hot (over 300) is becoming popular because you don't see a stall, or it is very short, but the finish temp of the meat is typically higher because that magic didn't happen during the stall.
But...is the final result markedly (or significantly) better low and slow and/or with no wrap, than it is done hotter and faster? And is a long insulated rest, by chance, more important when the meat hasn't gone through a stall?
Some really interesting information here.