When I have the time, I like to do pork shoulder at about 225°-235° for as long as it takes to get to the magic pulled pork temp of 205°. But I found this technique that gets it done just as well in a fraction of the time.
Prep the meat the same way as always. I like to rinse the meat and pat it dry with a paper towel, then cover with a thin layer of yellow mustard to help the rub stick. The flavor of the mustard will not stay, but you can also use maple syrup or even olive oil if you like. Then generously apply your favorite rub and let the meat sit in the refrigerator for at least an hour.
The secret to Fast & Hot? A little more heat…
That’s really it. Smoke at 300° and the meat will be done in about 5 hours instead of 12-14. The other secret is to watch the temp of the meat closely and as soon as it hits 165°, take the pork out and wrap it either in foil or butchers paper. I typically use foil. It helps steam the meat and keep it tender and juicy.
Try this technique and compare it with low & slow. I think you’ll be surprised!
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