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View Full Version : Pork Shoulder Hot n' Fast cook temp poll


sleebus.jones
08-07-2017, 03:11 PM
I've yet to do a HnF shoulder, although I've done everything else HnF. Normally I cook at 275, but I see a fair number of folks doing 300. Just wondering what most folks are doing.

NOTE: Please stay on topic. This is not for a debate of SnL vs. HnF, I'm already going HnF, the question is on the temp. Thanks! :thumb:

DownHomeQue
08-07-2017, 03:43 PM
I like to keep my stick burners from 275-325 No wrapping and cook completely on the grate the whole cook.. until bone wiggles freely

smoke ninja
08-07-2017, 03:50 PM
Im a 275 cook myself. The thing is hot is a moving target. Its safe to say the hot needle has moved up some in the past few years. Id consider hot to start after 300

SirPorkaLot
08-07-2017, 03:52 PM
HnF to me means anything over 250F. I like 275F.

If you use a rub that has any sugars in it, beware of anything over 300F. Most sugars burn at this temp

THoey1963
08-07-2017, 03:54 PM
275*. It"s a fatty cut. Too hot / fast and I don't think it gives it time render the fat and break down the connective tissues.

SirPorkaLot
08-07-2017, 03:58 PM
275*. It"s a fatty cut. Too hot / fast and I don't think it gives it time render the fat and break down the connective tissues.



So true...

I have a hard time being quiet when I see these folks that cook super hot, removing the globs of unrendered fat from their Pork.

SmokinCW
08-07-2017, 04:02 PM
After attending Myron's school I've tried 325 a few times and had good success as long as I've wrapped the pork at around 160 internal temp.

Nuco59
08-07-2017, 07:13 PM
I go 300* for brisket and pork butt. IF I'm going SPOG on pork ribs, I might go 300 but if I get a wild hair and go all sugary (sometimes a bird gotta fly), I will bring it down to 275.

Happy Hapgood
08-07-2017, 08:38 PM
275*F for my for everything on the smoker unless trying something new that call for a different temp. Especially after reading Aaron Franklin's book.

pjtexas1
08-07-2017, 09:43 PM
I have cooked 350 but normally go 325.

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jermoQ
08-07-2017, 10:24 PM
For me, 325 is as hot as I want to ever cook BBQ and mostly it will be 250-320 depending on time and what I feel like. Any hotter than that and you are pretty much grilling. I like steaks at 350.

tom b
08-07-2017, 11:52 PM
I picked 275 because that is where my stick burner likes to run, at least that is what the therm says but it could be closer to 300

sleebus.jones
08-08-2017, 09:02 AM
Wow, I got a lot more responses than I thought I would. Thanks, brethren! I definitely have the concern about sugar burning as several of you have stated. The rub I use has a fair bit of sugar in it (Meathead's Memphis Dust) but I have used it with higher heat cooks before.

Sounds like 275 should make this a successful cook. I'll experiment with 300 when I'm not cooking for guests!

aawa
08-08-2017, 09:06 AM
I mainly cook between 300-325. I have been known to bump temps up to 350-375 sometimes.

KevinJ
08-08-2017, 10:13 AM
300 to start and pan or wrap when I get the color I'm looking for, usually IT is between 165-178 and that's around the 3.5hr mark give or take. After the Butts been panned or wrapped it really depends on how much of a hurry I'm in, I can let it ride at 300 but have bumped them up to 325-350 with no discernible differences in the quality of the cook.

fwdiii
08-08-2017, 11:37 AM
I like to keep my stick burners from 275-325 No wrapping and cook completely on the grate the whole cook.. until bone wiggles freely

Same here.....cooks quicker as well

SmittyJonz
08-08-2017, 02:17 PM
Mine bounce between 300-325* usually so I guess I average 312*.........

m-fine
08-08-2017, 04:33 PM
I am usually 275-300 for the reasons mentioned with respect to fat rendering and sugars, plus some fats (drippings) starting to smoke when the RF plate or drip pans get near 350.

I generally consider anything up to 300 to still be LnS. As you get above that, the quality of the end product begins to suffer and you have to make more interventions (like wrapping) which then introduce more undesirable downsides and so on.

CeramicChef
08-08-2017, 04:35 PM
I don't cook HnF. I prefer to take my time, sip my whiskey with friends, and sit down to a wonderful meal and eat at a leisurely pace while dessert cooks in the kamado.

Kist my preference.

sleebus.jones
08-08-2017, 07:32 PM
I am usually 275-300 for the reasons mentioned with respect to fat rendering and sugars, plus some fats (drippings) starting to smoke when the RF plate or drip pans get near 350.

Ok, so that brings up a good point. If I can get proper rendering at 300 I have no problem running it up there. Maybe other folks can comment on how well theirs rendered at 300?

KevinJ
08-08-2017, 08:19 PM
Ok, so that brings up a good point. If I can get proper rendering at 300 I have no problem running it up there. Maybe other folks can comment on how well theirs rendered at 300?There was a Brethren who took a plate of short ribs separated them and cook one rib at 225, one at 250 and one at 285 all until probe tender, sliced them open and took pics. The rib cooked at 225 had the most amount of non rendered fat based on his pics, the rib cooked at 250 was next and the rib he cooked at 285 had the most fat rendered out of the rib.

Cooked this 12# Butt at 300 for 5hrs and then bumped the cooker up to 330 for the last 3. Didn't pull any fat out of this after it was chopped.

http://i.imgur.com/4aVdJqU.jpg?1

Like said above Mixon cooks and teaches to cook everything at 325 if that created issues I don't think he would be cooking at those temps. I say cook at whatever temp makes you happy because there is no magic temp.

frognot
08-08-2017, 08:53 PM
Mine bounce between 300-325* usually so I guess I average 312*.........

That's what I've been doing lately. Not really intentionally but what's the Egg seems to be settling in and it's been working for butts and briskets.

I don't usually use rubs with sugar in them.

pjtexas1
08-08-2017, 08:57 PM
Where's bludawg when we need him? :heh:

I'm no expert but I switched to hot and fast and it's made this hobby more enjoyable. We may cook a brisket in 6-8 hours but we never feel like we're in a rush. I like hot and fast but I would never try to say it's the best or only way. I've cooked at both with good results. Do what works for you but at least try both.

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Cook
08-08-2017, 09:38 PM
In North Carolina...we don't call it Hot&Fast...we call it barbecue.

Monte Cristo
08-08-2017, 09:46 PM
I cook between 250 and 275....more towards 275 as there were my smoker loves to sit. I'd love to try 225 one of these days.

pjtexas1
08-08-2017, 09:57 PM
Some old Texas bbq joints don't know what temp they cook at other than "north of 300".

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sleebus.jones
08-09-2017, 12:20 AM
Like said above Mixon cooks and teaches to cook everything at 325 if that created issues I don't think he would be cooking at those temps. I say cook at whatever temp makes you happy because there is no magic temp.

Well, I've cooked 13# shoulders at 225 and they turn out mushy because the cook time is so long. I was going to do 275 for the next one, but heck if I can render out everything at 300 and not have it on the pit for 15 hours, I'm totally fine with that.

I've had very good luck with HnF ribs and brisket. It's cooked before it gets a chance to dry out. In fact, everything i've done HnF vs LnS has turned out better for me. I can easily maintain LnS with the pellet smoker, so I know my temp control isn't the problem...I just like the results with HnF better.

Looks like i'll be doing these at 300.

Big N Hot
08-09-2017, 07:30 AM
I take the entire fat cap off. It just drips off anyway. Nothing big and thick to render now. And more bark!