Vent: I finally understood the 'low and slow' thing after a pork shoulder disaster in my backyard last month

I rushed it at 300 degrees trying to beat the rain, and it came out tough as leather. Anyone else ever mess up a cook so bad it actually taught you something?

3 comments

3 Comments

parker_price14d ago

Oh man, that reminds me of the time I tried to grill a whole chicken on high heat because I was starving. It was basically charcoal on the outside, raw in the middle.

adamr1414d ago

Seriously? I've done pork shoulder hot and fast plenty of times and it turns out fine. You just have to wrap it tight in foil once it gets some color, keep plenty of liquid in there, and push through the stall. 300 degrees is totally doable if you manage it right. That leathery result sounds more like not enough moisture or not cooking it long enough overall, not the temp itself. Why waste a whole day when you can get good food in half the time?

josepha3214d ago

Got the temperature wrong there. Low and slow means 225, maybe 250 max. That high heat just tightens everything up before the fat can melt.