Sure that smoke and long low and slow cook time adds to the meat, but folks that don't cook on grills and smokers need to know it's mostly the meat and you can turn the heat up and have a great pork roast.
Sunday, February 5, 2012
Pulled Pork @ 325
Everyone that knows anything about BBQ knows it's a low and slow thing - or is it? The fad, if I can call it that now days is cooking it hot and fast. Instead of the low 225 cooking temp a lot of cooks are raising that to 325 or even 350 and cutting the time to cook a large Boston Butt or Full Brisket in half or six hours max. 
Sure that smoke and long low and slow cook time adds to the meat, but folks that don't cook on grills and smokers need to know it's mostly the meat and you can turn the heat up and have a great pork roast.
Sure that smoke and long low and slow cook time adds to the meat, but folks that don't cook on grills and smokers need to know it's mostly the meat and you can turn the heat up and have a great pork roast.
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