On 14-Apr-2008, Tutall > wrote:

> On Apr 13, 3:07*pm, "Dave Bugg" > wrote:
> > Joseph wrote:
> > > * * I averaged about 225 to 240 degrees F and they hit the
> > > 190 degree mark right at 12 hours.
> >
>
> Seriously, you can increase those temps and drastically reduce your
> cooking times with no quality compromise.
>
> I've got a a big ole Klose, and was burning oak logs and let temps get
> a bit out of hand, at the upper rack where the butts were the temps
> had to have been 350F and a couple of the smaller 6lb pieces were done
> in under 5 hours. No difference in flavor though, or texture.
> Now I don't generally aim that high, I do try to cook em at 250-300,
> where 6-8 hours seems common. Much nicer than 10-12 hour cooks.
>
> Ribs don't seem to take to the higher temps in my experience, others
> report differently, but butts, no problem, give it to em.
>
>
> Big Jim who used to post here more often, ran his own joint and sold
> and made Q rigs swore by higher temps. More than a few others as well.
>
> And as for rubs and whatnot? It seems to me that the end product
> tastes the same regardless of what I put on the damn thing. So I'm
> more interested in varying how I can use the end product.
>
> Sandwich (duh)
> Fritata
> Burrito/Taco
>
> How do you guys use your pulled pork?

I stopped pulling all but what I'm going to eat right then. I vac-pak it
in half inch slices to reheat in the bag. After reheating, I do whatever
the occasion calls for. I like it in place of ham or bacon with eggs and
fried potatoes for breakfast. You can use thick slices of it like roast
pork as an entree with vegetable sides. Or you can pull some and make
sandwiches, tacos, burritos, tostadas, or whatever.

Now you've made me hungry!

--
Brick(Youth is wasted on young people)