I stopped rushing my pork shoulder and it made all the difference.

I always wanted my BBQ done fast, but letting it go slow improved the flavor big time. Patience really pays off in the end.

4 comments

4 Comments

seanbailey1mo ago

How long did you let yours go for? I made that same mistake for years, always trying to crank the heat to get it done. Rushed pork is just tough and chewy no matter what sauce you use. Last time I gave it a full 14 hours, and the bone just slid right out clean. It's a completely different meal when you wait.

eric_schmidt1mo ago

Stop rushing the cook. I used to crank my smoker to 275 trying to save a couple hours, and the pork shoulder always fought me. Now I set it at 225, wrap it in butcher paper once the bark is set, and just let it ride until it probes like butter. That bone pull is the only test that matters.

danielthomas1mo ago

Truth right here. Learned this the hard way myself. Rushed a shoulder for a party once and it was like eating a shoe. Now I just plan for the whole day, start early, and let it do its thing. The wait drives you nuts but that feeling when the bone pulls clean makes it worth it. There's just no shortcut.

taraross26d ago

Man, that's it exactly. You see this everywhere now, people trying to skip the boring middle part. It's why my bread never rose right when I rushed it, and my tomato plants were weak until I stopped looking for a quick fix. Good stuff just needs the clock to run.