geneseohawk
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I want to do pulled pork this weekend, but don't have the time to give it the full 10-12 hours. Has anyone tried to do at 300 degrees for a quicker result? Was it a failure? ok? etc....
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I have had good luck with the first 2hrs at 225 then I bump to 275. To make sure I get the smoke, I use a smoke tube to generate a good 4hrs of smoke. If I am crunched for time at the and I will bump to 300 for the last 2hrs and still try to land around 203-205 internal temp. I still want to make sure I leave time to rest. Just my experience. Good luck!I want to do pulled pork this weekend, but don't have the time to give it the full 10-12 hours. Has anyone tried to do at 300 degrees for a quicker result? Was it a failure? ok? etc....
I’ve done 275 a few times. I do the first couple of hours unwrapped to get a good smoke on it, then wrap it til it’s tender. If I were to try it at 325, I’d wait until I wrap it to take it that high…only because I’d worry about drying it out unwrapped at that temp.I want to do pulled pork this weekend, but don't have the time to give it the full 10-12 hours. Has anyone tried to do at 300 degrees for a quicker result? Was it a failure? ok? etc....