Watched a guy in Memphis smoke a pork shoulder at 350 degrees for 4 hours and call it barbecue

He was using a pellet grill and kept the lid open half the time, basically roasting it. The bark looked like a burnt brick and he was proud of it. Real low and slow means 225 for 12-14 hours to get that tender pull, everyone knows that. Has anyone else seen this kind of high-heat 'barbecue' madness lately?

2 comments

2 Comments

gibson.sean1mo ago

Burnt brick bark" is a perfect description. I saw a guy try to grill a whole brisket like a steak once, it was tragic.

the_hugo1mo ago

My cousin in Austin swears by the 1 hour per pound rule at 225 degrees. He told me about a neighbor who tried to rush a 14 pound packer cut in just 4 hours on a hot grill. The outside was pure charcoal and the inside was still tough. You could not even cut it with a good knife.