Hot and Fast vs Low and Slow

Hey there smokers and welcome to my post where we will check out the ins and outs of one of the lores of smoking – hot and fast vs low and slow. Now, as you know, BBQ is generally all about low and slow as this allows us to cook tough meats with a lot of connective tissue such as brisket or pork shoulder to make them tender and delicious.

And when it comes to pork shoulder and the like, this method also often allows us to ‘pull’ or ‘shred’ the meat once it is cooked as well. This is opposed to when we ‘roast’ it at a higher temperature for a short amount of time giving us a nicely cooked outcome which we carve into slices.

Today however, I didn’t have the time to do it low and slow but still wanted the advantages of smoked meats – maybe even those that can be pulled.

What Am I Going To Do?

Well, its experiment time – I am going cook a pork shoulder one hot and fast and see if I can get it to pull at the end like it would if it was done at a slower pace. My theory is as follows:

1. Cook the pork at 176°C/350°F instead of the usual 107°C/225°F until it gets to around 65°C/149°F (which is where I would normally wrap normally)
2. Wrap the shoulder and return to smoker at the same higher temp until it reaches 100°C/212°F (which again is where I would usually take it off for resting).
3. Rest the wrapped shoulder in a cooler for at least 2 hours

My hope is that at the higher temp I can get it cooked faster than the 8-10 hours it normally takes but still get it to pull at the end… oh, and some moisture and tenderness would be a bonus as well too!

Hot and Fast vs Low and Slow

But first, for those new to BBQ, let’s outline the differences:

1. Low and Slow Method

The “Low and Slow” method is the traditional way of smoking pork shoulder. It involves cooking the meat at a low temperature over an extended period, allowing the connective tissues to break down resulting in tender, juicy, and flavorful meat.

• Temperature: 107°C/225°F to 121°C/250°F
• Cooking Time: 10-12 hours (for an 8-10 lb pork shoulder)

For the full outline of this method, check out my post: Traeger Pulled Pork

2. Hot and Fast Method

As outlined above, the “Hot and Fast” method is a quicker alternative that hopefully still ends up with favorable results.

• Temperature: 148°C/300°F to 176°C/350°F
• Cooking Time: 5-6 hours (for an 8-10 lb pork shoulder)

Steps:

1. Preparation: Similar to the low and slow method, trim the excess fat and apply your rub. Allow the pork shoulder to come to room temperature before smoking.
2. Smoking: Preheat your pellet smoker to 350°F. Place the pork shoulder on the smoker, fat side up, and insert a meat probe.
3. Spritzing: Spritz the pork shoulder every hour to keep it moist (I also used a water tray for this one).
4. Wrapping: When the internal temperature reaches 65°C/149°F, wrap the pork shoulder in foil or butcher paper. Continue smoking until the internal temperature reaches 100°C/212°F.
5. Resting: Let the pork shoulder rest for at least 1 hour before pulling.

You can leave the pork unwrapped if you like or leave it until it starts to come out of the stall (around 70°C/158°F). I always find the meat to be softer and more tender if I wrap it earlier and take it right up to the 100°C/212°F mark.

My Results – Which Method Is Best?

Ok, so let’s start at the end with the outcome. The meat was actually really really tasty – in fact, the closest I have come to those good ole’ BBQ joints I have been to in Texas. It was however definitely not as moist and tender as the low and slow results I have had in the past.

It did still pull ok though and was still moist enough to enjoy.

Now, let’s get down to the ins and outs of the cook:

1. Timing: Now whilst I am fully aware that timing is heavily reliant on the cut of meat, this cook still ran 6 hours without actually reaching the top temperature that I was after. I had to take it off at the 93°C/200°F mark which is maybe why it was not as tender to pull but if it is going to take almost as much time, then I do struggle to see the point of cooking at the higher temp.
2. Taste: As I mentioned above, the taste outcome what really really good. The bark on the outside had hardened a little to the point where it was almost crunchy in some places with the rich BBQ taste. This more than makes up for the lack of tenderness.
3. Consumables: This method definitely used a lot more pellets than when I cook at lower temps, even though the meat was not in there for as long, so that is certainly a consideration as well.

So at the end of the day, whilst this cut didn’t really give me the timing outcomes I was looking for, I can see advantages here in terms of taste. For me though, if you have the time, stick to the low and slow if you can.

That said, I am keen to try it again at a slightly lower temp at around the 148°C/300°F so I will let you know how I go here…

Conclusion

So there you have it, my discussion on the whole long and slow vs hot and fast argument. I hope it has been of assistance but as usual, if you have any questions please do not hesitate to reach out by commenting below. I would also love to hear abut your pork shoulder smoking regimes below as well.

Are there any other products you have been looking at but want to know more about? If so, please comment below and I will do my best to get some details for you.

Until next time

Have fun and get smoking!

Paul