Shoulder @300F ?

[BRUN]

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

[Toby]

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!

[Artust]

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

[JEC]

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

Yes they do

[Toby]

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

[BRUN]

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

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

[BRUN]

Currently sat at 144F/306F

[Herbiefish]

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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[Toby]

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

[BRUN]

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