Lew Newby
R.I.P. 1/26/2024
My Granddaughter in Law asked me to do pulled pork for her hubbies 30th birthday surprise party. Yesterday I did a high heat cook on 30 lbs. of Pork Butts. The eleven pounder and one 9 pounder were probe tender in 7 hours running at 300 to 330° F. The last 9 pounder took 8 hours and 40 minutes. I rested them for 3 hours each and pulled them. This morning I reheated them in a 300° oven and took them to the party. The pulled pork was a hit with the guests and I was very pleased with the finished product. It was tender, very tasty, and moist.
I was surprised when I found that most of the fat had rendered out and tickled with taste and texture. I've never cooked a Butt at that temp and now I know it produces excellent pulled pork. Until I got my Smokefire I never tried high heat cooks because I didn't want to lose the smoke taste. The Smokefire produces good smoke at those temps. There were 3 pans full of pulled pork. I'm 81 and my 2nd heart attack a year ago has really decreased my stamina. If I didn't have the Smokefire I don't think I would still be doing Q.
I was surprised when I found that most of the fat had rendered out and tickled with taste and texture. I've never cooked a Butt at that temp and now I know it produces excellent pulled pork. Until I got my Smokefire I never tried high heat cooks because I didn't want to lose the smoke taste. The Smokefire produces good smoke at those temps. There were 3 pans full of pulled pork. I'm 81 and my 2nd heart attack a year ago has really decreased my stamina. If I didn't have the Smokefire I don't think I would still be doing Q.
