Hot and fast vs low and slow on pork butt, which side are you on?

I used to do pork butts at 225 for 14 hours every time. Last summer I tried a 325 cook on a hasty 8 pounder and it came out just as tender in 5 hours with a way better bark. But my buddy Mike in Austin swears the low temp method breaks down collagen more evenly. What's your go-to temp and time for a shoulder?

2 comments

2 Comments

simonbell1mo ago

Yeah I'm with you. I burned my forearm on a hot rack once and learned my lesson.

hart.ryan1mo ago

Man that's exactly what I found too lol. Did a 350 degree cook on a whim last year because I forgot to start it early and it blew my mind how good the bark came out. I still think low and slow has its place for sure, but I've been doing hot and fast way more often lately. The texture on mine was just as pull apart tender and the fat rendered perfectly in way less time. Honestly I think a lot of the whole "low and slow is the only way" stuff comes from people who haven't even tried the hot method yet.