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Hot and Fast Pulled pork

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Goyo626

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Im trying to cook a pork shoulder hot and fast and was wondering was is an ideal temp to get it done quickly. At this point I got people coming over so I am willing to sacrifice somethings in order to get it done by 7pm im hoping for 5hrs cook time and 1 hr rest. Shouod I wrap in foil? If so, when? Is this feasible or will I have to keep my guest waiting? The rub does have sugar should I be worried?

Thanks in advance.
 
I hope you've already got it on.... I've gone above 300*, but the product isn't as nice. I prefer 275*. I also like it to rest a couple hours. My recommendation is to cut it up into smaller portions. You'll get more bark this way and it will cook much faster :becky:. I'd aim for 275-300*. I'd foil at some point, don't know when, then I'd try to rest it for at least an hour. I'm sure you'll get lots of suggestions. Good luck.
 
I do my butts at 300 they average 50 min lb and no stall I don't foil until the rest ! hrs is good 2 is better.
 
Gore said:
I hope you've already got it on.... I've gone above 300*, but the product isn't as nice. I prefer 275*. I also like it to rest a couple hours. My recommendation is to cut it up into smaller portions. You'll get more bark this way and it will cook much faster :becky:. I'd aim for 275-300*. I'd foil at some point, don't know when, then I'd try to rest it for at least an hour. I'm sure you'll get lots of suggestions. Good luck.
Click to expand...

Its been on for ,20min :confused:. At this point im willing to sacrifice a little bit of quality in order to get it done on time. If done at 275* can I get it done in 5-6hrs then rest for 1-2hrs?
 
I'm doing my first hot & fast now. I put on a 9.5lb bone in about 1.5hrs ago, WSM decided to settle in around 310. I doubt mine will be ready by 7pm here.
I read somewhere that between 275 & 325 is the sweet spot for hot & fast.
 
superlazy said:
I'm doing my first hot & fast now. I put on a 9.5lb bone in about 1.5hrs ago, WSM decided to settle in around 310. I doubt mine will be ready by 7pm here.
I read somewhere that between 275 & 325 is the sweet spot for hot & fast.
Click to expand...


Are you going to wrap in foil?
 
At 275F, you are looking at not enough time, I usually end up with 7 to 8 hours at that temperature, all is not lost though. Cook for another hour or so, until the butt is nice and mahogany, then put in a pan, add some apple juice, foil securely and put the spurs to it, 325F, even 350F, and let it rip. You will be done about 3 hours after you put it in the pan, you can judge by the bone. Cutting it up into 2-3 chunks will aid in that process.
 
I've done plenty of butts at 300F and thought they turned out very well. If I have time constraints, I foil right after they come out of the stall.

I usually think Bluedawg is right on and see that he believes he gets no stall at that temp. I will pay more attention next time I foil, which is fairly rare, since I typically pay little attention until I get to 190F or so when I start probing and checking the bone.
 
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landarc said:
At 275F, you are looking at not enough time, I usually end up with 7 to 8 hours at that temperature, all is not lost though. Cook for another hour or so, until the butt is nice and mahogany, then put in a pan, add some apple juice, foil securely and put the spurs to it, 325F, even 350F, and let it rip. You will be done about 3 hours after you put it in the pan, you can judge by the bone. Cutting it up into 2-3 chunks will aid in that process.
Click to expand...


I am for sure going to wrap but as of right now the WSM is rolling at around 330 will that burn the sugar in the rub?
 
We have cooked pork butts in 4 hrs with 2 hrs rest @350 when I was in a jam for company coming over. The as long as it probes tender let it rip.
You can't really see it too well but the temp is 364
5DF3477F-0C39-487B-9EE8-1DD8EF03D619-1042-000001BE1E01A70A.jpg
 
It will darken like crazy, but, I do not believe it will burn. There are those that disagree.

To be more clear, the bark will get black, or near black at those temps, if there is a lot of sugar in the rub. But, I have never tasted bitter characteristics, that I would equate with burning. Some find the dark bark to be too difficult to get past.
 
The image below is of a pork butt, that I started at 250F, then realized I was not going to make it. I changed the heat, brought it up to 350F and let it ride. As you can see, that bark is quite dark with some areas that appear charred. Although not perfect, there was no bitterness I could detect. Nobody complained. I did pan and foil for the last hour or so, this softened the bark up a bit, as did the 30 minute rest as i drove to my destination.

pork2.jpg
 
Go with what Landarc said.
I just opened the smoker to toss some sausages on and I am no ware even close.
Looks like I'm going to foil and kick up the heat myself
 
I havent peaked yet. Is it best to foil by using a roasting pan then putting foil over the top or should i wrap it completely in foil?

edit: at what temp should i wrap?
 
I wrap when the color looks right. No internal temperature specifically, although many wrap at 165F. I prefer a pan and foil over, but, I hate wasting foil. Others use just foil. Today I did a Dutch oven, largely because...I had no foil at all. YAY! Preparedness!
 
landarc said:
I wrap when the color looks right. No internal temperature specifically, although many wrap at 165F. I prefer a pan and foil over, but, I hate wasting foil. Others use just foil. Today I did a Dutch oven, largely because...I had no foil at all. YAY! Preparedness!
Click to expand...

Yep check the bark mine is looking good so I just now wrapped in foil with some hard apple cider. I have to say this is a odd cook for me. Glad we are doing it at the same time:grin:
 
Mine is done, since I had to use the Dutch Oven, it went faster. I really need to buy some aluminum foil. But, that is a 6 pound butt, on at 11:00 for 2 hours at 250F, at 1 p.m. went 1 hour at 325F, then into Dutch Oven at 2 p.m. at 350F for 2 hours. Done. Pulled real nice, bits and piece ended up braising in pig fat.

Chunked and cooling
pork-done_zpse1241043.jpg
 
im at 163 about to wrap once my baste is done simmering. havent even peaked to see the color so i may change once i see the color.
 
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