claire958•23d agoMost Upvoted

I finally came around on smoking pork shoulders low and slow

For years I cranked the heat to 300 to save time, but after watching a buddy's shoulder come off the smoker at 225 after 14 hours, the difference in texture was night and day. The bark was way better and the meat pulled apart like butter. Has anyone else been converted by a specific temp change or time?

2 comments

2 Comments

riverowens23d ago

I used to be the same way, always pushing for higher heat just to get things done faster. But a few years back I tried doing a pork shoulder at 250 for about 12 hours and the difference was just night and day. The fat rendered down so much better and the meat had that perfect pull apart feel without being dry. It takes patience but now I swear by those lower temps for anything with a lot of connective tissue. You just cant rush that kind of breakdown.

spencer_thomas422d ago

Had a buddy try this on a brisket last summer @riverowens, swore he'd never go back to high heat.