Shave HOURS off Cooking Pulled Pork by Going Hot and Fast!

[@FOGOcharcoal]

Great stuff Dan, I have found this works great too!

[@LearningtoSmokeBBQ]

Thanks! Glad to hear!

[@CptnRon302]

I’ve done them hot and fast and have had great results. Great video.

[@LearningtoSmokeBBQ]

Thanks man! Good way to save some time and still eat well.

[@meatthecookk.2227]

I need to try that soon looks like a great cook for sure. Excellent job on this one.

[@LearningtoSmokeBBQ]

Thanks man! It will give you back hours to your day!

[@Mysticalcorgi]

sometimes you wake up late and dont have 10 hours this was so helpful thank you

[@JoshuaDay0550]

exactly. I had to start at 3am this morning and my dumbass figured "ill just stay up all night" lol. passed out at 1am and woke up at 6am in a panic. said "fuck it, we are running 300-350 today". started searching for this method to ensure im not going to kill it. massive weight off my shoulders lol

[@howiedavis9920]

Well done. Squeezed pork is just as good as pulled.

[@BartlowsBBQ]

Delicious pulled pork!

[@mossy723]

Can do this with a brisket too. 350 for about 2-2.5 hours until you like the look of the bark, wrap with some broth until 210 and rest. Can get it done in 5 hours or so ( not including rest) and it turns out great. Watch Kosmo Qs original video for more info ( search hot and fast brisket).

[@matt.audiotech2370]

I’m entering in my first BBQ competition and was worried about not having enough time using the low and slow method like I always do. I’ve got 24hrs from the time I get the meat to the time I have to serve it. I’m gonna do a test run with this method hopefully in a few weeks if it ever stops raining lol. Was concerned it wouldn’t turn out as tender as I normally make it…I’ll post an update shortly 🤘😎🤘

[@LearningtoSmokeBBQ]

A lot of people on the comp circuit go hot and fast with pork. I’ve even seen some do a similar method with brisket. Good luck in the competition!

[@MaxHeadRoom-bd9vs]

Why not finish in your oven. No sense waiting pellets or wood. Cooks faster and easier to control cooking temp.

[@PorfirioReyes]

Does finishing it in the oven have any disadvantages? Also, would the oven temp be the same as the smoker temp?

[@mAKtre47]

Used this method and they were perfect the family loved it, except when I covered it, i put bbq sauce and butter on it.

[@LearningtoSmokeBBQ]

I bet that was good!

[@jaguardrywall7965]

"Totes amaze balls" 😂😂😂😂👍👍👍👍😎😎😎

[@nectarpeach2853]

so which part in your process shaves hours off cook time? this somewhat looks like any typical pork shoulder cook process

[@PorfirioReyes]

A pork but that big probably takes around 10 to 12 hours usually, but at 325 it's going to shave off a few hours.

[@cookbbq2477]

Great video! I will never do low and slow pork butt again

[@LearningtoSmokeBBQ]

I haven’t done low and slow pulled pork in years. No need to now!

[@kenross9026]

Great video, Im literally doing this right now👍 let ya know hiw it turns out ,thanks

[@mrchubner]

Been a year and still no update.. Is it still on the smoker?

[@scottthomas7147]

Great video! Thank you!

[@LearningtoSmokeBBQ]

Thanks man! 🙌

[@LIFTLEGIONCOM]

What temp did you smoke it at? I didn't catch it.

[@LearningtoSmokeBBQ]

I usually go between 325-350.

[@LIFTLEGIONCOM]

Thank you. Happy Smoking!

[@jrsolis4605]

I’m 9 hours into my smoke and I stumbled across your video. Yes, I feel like you think I would LOL

[@LearningtoSmokeBBQ]

Give it a go next time! It’ll taste great and save you some time.

[@stevemiller5626]

I have to try this, I never do butts anymore. I stopped doing ribs as often too as life got busier for me. Then I started finding 1.25 pound baby backs and smoking them hot and fast too. That old 3-2-1 method is a thing of the past in my house now.

[@nectarpeach2853]

@@stevemiller5626 what in particular is different about the 3-2-1 method and this method here that saves so much time?

[@stevemiller5626]

@@nectarpeach2853 the old methodology was that 3-2-1 ribs are far superior and if your not using that method than your making garbage. It's just not true. It does work great if you have the time and the energy. You can get a great rib in 3 hours at 300 too without all the fuss

[@nectarpeach2853]

@@stevemiller5626 ahhh so in this video the "shave hours off cooking" trick is just higher temp? i never made ribs or pork butt/shoulder yet so I haven't gotten my hands dirty on this cook before, but I have read quite a bit and people swear by 3-2-1. Cool to hear it may just be online cooking nerds spreading gospel. thanks for the info 👍🏽

[@kindolgentleman3109]

Came out great!

[@LearningtoSmokeBBQ]

Thanks for watching! I think it came out good, too. 👍🏻

[@theoriginalBlue72]

Dude you look just like Jesse James , west coast choppers

[@CookingWithThusha]

How wonderful! It was a great time to enjoy this video! Thank you for sharing! I'm so happy to see this video. Let's keep in touch dear! fully liked & fully supported See you! wow you prepared is very delicious. That looks absolutely amazing, incredible and appetizing fully supported!!!

[@LearningtoSmokeBBQ]

Thank you!

[@777Dorado]

7lbs?.....try a traditional 11-12 pounder....Great Vid Though😀

[@traintrain83]

I was with you till you said totes amazballs

[@curtwelch1823]

Go Ducks !!

[@marcvought]

#totesamazballz

[@LearningtoSmokeBBQ]

Thank you! 😎

[@BartlowsBBQ]

Delicious pulled pork!

[@LearningtoSmokeBBQ]

That it was! Thanks!