British BBQ Society Forums

Got a 4kg one to do tomorrow, bone in, I'll be doing this one around 300f too

When roasting pork I will only ever use the kneck end / collar now (top part of shoulder). Cooking at 350 in essence this is what you are doing, bloody lovely!

Did it still pull ok after being cooked at that temp?

Artust wrote:Did it still pull ok after being cooked at that temp?

Yes they do

If you think of the meat in standard terms any fatty meat will pull if you over cook it ie to a higher temp

Artust wrote:Did it still pull ok after being cooked at that temp?

Surprisingly yes, very very well, it was soft as 'buttah'

Currently sat at 144F/306F

If there is no difference in cooking in half the time then aren't we all just wasting time? In cooking terms 4 hours is still slow but considerably faster than a 225f 8-12 hr cook.

I'm trying the complete opposite and cooking at dead on 225 today for the whole cook. I normally go around the 250-260 mark.

Looking forward to see how you get on with this one


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There are massive differences number one being what happens to the fat. Cooked my last lot of pork at 200 (because I wanted some sleep) then ramped it up to 250, took a long time but was by far the best I have cooked for a while

Wasn't expecting a stall at this temp but seems I've hit one, now 163F/342F