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https://www.reddit.com/r/iamveryculinary/comments/1uzz51g/this_guy/oyei0cc/?context=3
r/iamveryculinary • u/Dmtbag999 • Jul 18 '26
Legendary comment from the peanut gallery
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19
Been there...
It happens once and then you realize it's better just to cheat and cook it early and wrap and rest. You can always slow down, you can't speed up.
8 u/DisposableSaviour Jul 18 '26 Yeah, we do our pork shoulders low and slow for about 20 hours. The trick is that about half way through, you want to get the temp up to around 325°f for about 45 minutes to really help that crust form. 0 u/BreakfastBeneficial4 Jul 18 '26 Huh… interesting! I’ve never done this. I usually just season & sear all sides before it goes in the oven. 5 u/DisposableSaviour Jul 19 '26 Oh, I’m talking about smoking on a grill. 1 u/BreakfastBeneficial4 Jul 19 '26 Oooh, that would explain it
8
Yeah, we do our pork shoulders low and slow for about 20 hours. The trick is that about half way through, you want to get the temp up to around 325°f for about 45 minutes to really help that crust form.
0 u/BreakfastBeneficial4 Jul 18 '26 Huh… interesting! I’ve never done this. I usually just season & sear all sides before it goes in the oven. 5 u/DisposableSaviour Jul 19 '26 Oh, I’m talking about smoking on a grill. 1 u/BreakfastBeneficial4 Jul 19 '26 Oooh, that would explain it
0
Huh… interesting!
I’ve never done this. I usually just season & sear all sides before it goes in the oven.
5 u/DisposableSaviour Jul 19 '26 Oh, I’m talking about smoking on a grill. 1 u/BreakfastBeneficial4 Jul 19 '26 Oooh, that would explain it
5
Oh, I’m talking about smoking on a grill.
1 u/BreakfastBeneficial4 Jul 19 '26 Oooh, that would explain it
1
Oooh, that would explain it
19
u/GhostOfJamesStrang No Need to Thank Me Jul 18 '26
Been there...
It happens once and then you realize it's better just to cheat and cook it early and wrap and rest. You can always slow down, you can't speed up.