JeffB
TVWBB Pro
I just watched a TV chef cook what appeared to be about a 6-7lb pork shoulder in the oven. It was placed in a covered cast iron pot and it cooked for 4 hours at 275* then finished at 450* for 20 minutes until fork tender.
There was some chicken stock in the pot but maybe just 2 cups so not a lot.
How or why did that butt cook so much faster than on my 22.5 WSM?
There was some chicken stock in the pot but maybe just 2 cups so not a lot.
How or why did that butt cook so much faster than on my 22.5 WSM?