04/28/2025
Tried a speed technique for pulled pork today. Split the 8lb butt lengthwise like a book, left the bone in one side. Seasoned it up with our secret blend of I forgot how many spices and threw it on the smoker at 250.
Wrapped at 165, and raised the temp to 300 for the final 2 hours.
Pulled them at 202 internal, 5.5 and 6.5 hours respectively, and here was the end result.
Flavor was dead on as usual, but the tenderness was slightly off. Our usual tenderness is about a 8 out of 10 (no one wants meat to be jello). This was neared to 6 out of 10, I believe the speed didn’t allow the fat to render as if we stuck with the 90-120 mins per pound at 225.
Overall, a very serviceable pulled pork, great if time is limited. But I’ll stick to the tried and true method.
