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The 4am Pork Butt at Memphis in May Taught Me Low and Slow Is Overrated
Two years back at Memphis in May, a judge told me my 14 hour pork butt was moist but bland compared to a team that cooked theirs in 7 hours at 325 degrees. I spent 3 years babying my fire at 225 and got the same scores, so now I run hotter and finish in half the time with better bark. Anyone else quit the overnight cook and never looked back?
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cora_scott777d ago
Same thing happened to me at a backyard comp last summer. I was doing 225 overnight for 16 hours and the meat came out fine but flat tasting. My buddy ran his drum at 300 and his butt was done in 8 hours with this dark crunchy bark I could never get at low temps. The fat renders better when you push the heat and the outside gets that real smoke ring plus crust. Wasted so many nights sleeping in a lawn chair for nothing. Hot and fast is the move now and I get more sleep.
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