Good morning, I slept through my 3 AM start time, which would have given me 14 hours, for a comfortable low n slow cook at 220-225, but then I had to troubleshoot a smoker problem (I had to take a part a hot smoker and clear a jam and clean off aa bunch or gross chicken skin since this is the first roast since a very full, very greasy chicken leg cook), so I'm burnin' daylight. I have my roast at 250F right now but people here are saying they are fine with the results at 275 or higher, so is 250F too low for my timeline, I do not want to serve chewy unrested pulled pork.
TLDR; Is 250F too low a temp for a same day 8lb, 8h-10h pulled pork?
by sevenoutdb
4 Comments
Just smoke it for a few hours then wrap in foil with some liquid, and bring the temp up to 300 or so, depending on how much time you have left. Once you have the bark on it and it’s in foil you can push things a bit
Can’t rush good bbq! Just had a 12lber take 17 hours at 210 overnight and then 250 from 8-3 pm. I would go in hot with yours given the time constraints..then you could do another cook low and slow another day to see how you like the difference
You’ll get most of the smoke flavor in 2 hours. You then kinda have 2 options … eat today (wrap, 300, pray) or go see what the store has on sale and enjoy your pork tomorrow after you pull it at 10 PM
I just cranked it up to 275F – I’ll see how it’s going in a few hours, I can always wrap it around noon and it should be fine for dinner. Like most of you, I’d prefer the smokier fat and variety of textures of a low and slow cook. I was gonna wrap it in paper (I used cook briskets here TX before they were $120 apiece), and set it on a baking pan,