Author Topic: Fantastic Article on Pork Butt Cooking  (Read 359 times)

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Offline Hub

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Fantastic Article on Pork Butt Cooking
« Reply #-1 on: September 12, 2017, 09:30:59 AM »
Even though it is a bit long and takes an aside here and there, this is one of the best studies I've ever read about cooking a pork butt "low and slow" vs. speeding it up a bit -- actually a difference of only fifty degrees or so for this study.  The results bear out what I've learned about good pork  :o

Faster cooking can still produce wonderful, edible results but to get the absolute best you've got to give it the time and love that only time and love will produce.  I've done butts both ways and I've never had anyone complain.  So, when I've got the time I always go low and slow.  If I don't I kick the temp up a notch and still eat very, very well  ;D

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http://blog2.thermoworks.com/2015/10/pulled-pork-time-temperature-matters/?utm_source=Nl-2017Sep12&utm_medium=email&utm_term=Feature&utm_content=inbox&utm_campaign=Sep2017-ThermaQ-DOT-Sale-Ends-Today-cs
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Offline TMB

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Re: Fantastic Article on Pork Butt Cooking
« on: September 12, 2017, 09:51:05 AM »
I had read this first thing when I got to work.     

Very good read for sure.   Would like to test an Infrared butt from an SRG my way vs a Low and Slow butt   :D :D :D :D :D


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Offline sparky

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Re: Fantastic Article on Pork Butt Cooking
« Reply #1 on: September 12, 2017, 10:09:23 AM »
Great article.  I have always wondered about hot and fast vs low and slow.  It was explained perfectly.  Thanks for sharing hub.
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Offline mreservices

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Re: Fantastic Article on Pork Butt Cooking
« Reply #2 on: September 12, 2017, 11:41:15 AM »
Thank you for sharing that article.  Very informative.  I do prefer the Low and Slow method for my pork shoulders even on my PBC.  I like to to keep my temps in the 220-240 range and have been very happy with the results.  Thanks again!!
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Offline smokeasaurus

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Re: Fantastic Article on Pork Butt Cooking
« Reply #3 on: September 12, 2017, 12:07:01 PM »
I know "power smokin" is the new rage, but I am in the lo and slo camp. Just more exposure to lo heat and smoke over time that does the trick for me.
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Offline Roget

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Re: Fantastic Article on Pork Butt Cooking
« Reply #4 on: September 12, 2017, 02:33:32 PM »
I've done quite a few butts "lo & slo",  just a couple at the higher temps.
No complaints with the butts I cooked faster, but I just felt like the ones I did slower had more "depth' to the flavor. (if that term makes any sense)
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Offline Old Dave

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Re: Fantastic Article on Pork Butt Cooking
« Reply #5 on: September 12, 2017, 03:06:18 PM »
Fwiw, and something to consider::

The FSIS/USDA recommends that the lowest safe temperature to use for this type of cooking is 250-300 degrees. You can find this data in their publication "Grilling and Food Safety"

Safe Smoking
Smoking is cooking food indirectly in the presence of a  re. It can be done in a covered grill with a pan of water placed beneath the meat or poultry. Meats can also be smoked in a smoker — an outdoor cooker especially designed for smoking foods.
Smoking is done much more slowly than grilling, and as a result, the meat is tender and takes on a natural smoke  avoring. The temperature in the smoker should be maintained at 250 to 300°F (121 to 149°C) for safety.
Use a food thermometer to be sure the food has reached a safe internal temperature.

https://www.fsis.usda.gov/wps/wcm/connect/d468f3d9-fb6c-4109-88d7-2931f7132098/Barbecue_Food_Safety.pdf?MOD=AJPERES
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Offline Big Dawg

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Re: Fantastic Article on Pork Butt Cooking
« Reply #6 on: September 12, 2017, 06:58:55 PM »
Thanks for the article, Hub. 

I've always been a low/slow guy for both Butts and Briskets.  Since I'm not an early riser, I'm always cooking them overnight and time is not an issue for me.

When I was competing, I met a couple of teams that went hot/fast.  In fact one team didn't start putting their Kamado Joes together until 3:30-4:00 in the morning ! ! !




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Offline ACW3

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Re: Fantastic Article on Pork Butt Cooking
« Reply #7 on: September 13, 2017, 09:39:48 AM »
Great article, Hub!!  Thanks for posting.

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