Pulled Pork HOT and FAST vs LOW and SLOW... Does taking longer ACTUALLY make better pulled pork?

Hot and fast or low and slow? Whats the best method for the tastiest pulled pork on a ceramic BBQ like the Kamado Joe? To find out I cooked two pulled pork shoulders, one low and slow and the other hot and fast to find out which method makes the tastiest pulled pork.

👉🏼 Did this video help you? Sharing this video with friends, groups, social media etc. helps others find me and is greatly appreciated! 🙏

----------------------------
Resources to Help Make BETTER Barbecue
----------------------------
Take control of your Kamado Joe with My Vent Setting Guide
► Vent placements for popular grilling & smoking temperatures (Daisy wheel, Kontrol Tower & SmokeWare chimney cap settings all included for Jr. & Series 1, 2 ,3 Classic / Big Joe)
► Best practices for setting up your Kamado Joe for hassle free fire management
► Solutions for common issues & Frequently asked questions

Unlock the FULL potential of your Kamado Joe with my Double Indirect Setup E-Book
✅ Fix dry / overcooked bottoms on long cooks like Brisket, Ribs & Pulled Pork
✅ Improve smoke quality (No more bad smoke/creosote)
✅ Recommended setup for best results on Jr & Series 1, 2 ,3 Classic / Big Joe)

Not all smoke is created equal! Unleash Optimum Smoke Performance in your Kamado grill
► Should you soak your wood? Kiln dried or Naturally Seasoned?
► When & Where to add smoking wood for the best result
► Wood pairing guide

► Written Recipes / Ingredients
► Food temperature quick reference guide (FREE with newsletter signup)
► Quarterly News Letter with insider tips, giveaways etc.

----------------------------
💰💰💰 Gear Discounts💰💰💰
----------------------------

💰 Use discount code “SDBBQ” to get 5% off any order site wide!

💰 Use discount code “SDBBQ” to get 10% off any order site wide!

💰 Use discount code “SDBBQ” to get 30% off any order site wide!

💰 No coupon needed! Just use this link for 25% off all accessories & pit upgrades!

💰 Use discount code “SDBBQ10” to get 10% off any order site wide!

💰 Use discount code “SDBBQ” to get 10% off any order site wide!

----------------------------
Gear I’ve used in videos without a discount
----------------------------

*Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel.

Did I help make grilling easier for you? Send a “Super Thanks ❤️“ They’re appreciated 🙏

UPDATED method with ALL my latest tips and tricks in 1 video BELOW:

#hotandfast #lowandslow #pulledpork
@Kamado Joe @MEATER

[SmokingDadBBQ]

UPDATED method with ALL my latest tips and tricks in 1 video BELOW:

[roywebber]

Can i ask a question. In your videos, at the end. Would you be able to put up your cooking times and temperature for both methods. Just like the recipe for the rub? As an amateur cook it’s hard to get the data out of the video. Thank you :). P.s. your videos are awesome

[WalterMehlig]

I have tried different ways of making pulled pork, and lately I have been doing this faster method that has worked amazingly!!

1.- Heat and maintain Kamado at 250 ish
2.- Inject Pork Shoulder with Brine Solution (I usually make a cup of brine with Kosher salt and Garlic Powder) right before putting into Kamado, no need to prepare before.
3.- Put on your favorite Rub
4.- Put Pork Shoulder in for at least 4 hours, it will usually get up to the 168 degree mark.
5.- Wrap shoulder in foil (I don't really put any liquid, shoulder already has the injected brine)
6.- Increase temp to 350 and leave in for another 1:30 to 2 hrs.

You can let it rest if you have the time in a cooler or open up and shred. If you are bringing it to a friends house you can literally leave in the cooler for a few hours, shred only when ready to serve. It will be super juicy and you will have liquid in the foil.


Hope you like this method!!
Cheers!!

[MrPanthers]

With my yoder 640, I've found low and slow is easier. I'll put it on at midnight. Temp at 210. When I wake up whenever that is, it's usually in 160s. I'll usually wrap around 11am. Done by 2 pm. Rest for 3 or 4 hours. Minimal effort. Excellent results.

[joecoco]

Do you ever find the wood gives a overpowering flavour ? I used kiln dried kindling and it ruined my cook am I using the wrong wood ? Also thanks for all your videos helped me out a lot

[motowncooking]

Love these comparison videos. I'm just using my popcorn waiting for the brisket one 😉

[itsoonbedone]

I did this on a weber kettle 12 hours perfect!!

[mikehissett]

Your videos are great and very informative! When you wrap up the pork in foil and put back on the smoker. You say “let it rest” do you leave the smoker at the cook temp while in the foil? Thanks again and keep the video’s coming.

[bocivus]

You can tell this dude is a genuine super nice guy - that along with the accent, gotta be a Canadian. Lol. Nice vid. Just watched the LnS vs HnF rib video and came here. I'm not sure how you just came up in my recommended since I've been watching bbq vids for years. Subbed. 👍

[parallelearthstudio]

Just purchased a Kamado Joe Classic II. Super excited. Thanks for the details. I’m learning a lot. Keep smoking.

[nephipower]

What are your thoughts on adding water to the drip pan at the beginning to add moisture throughout the cook?

[mclark]

That’s interesting the iKamand showing basically a flat line. Mine has never done that, I wonder if there’s an issue with the probe itself? Thanks for the video great stuff!

[garydriedger]

I own an 18 inch Kamado Joe classic 1. I am interested in double indirect cooking as shown on the videos. Can you direct me to the divide and conquer system I can buy that separates the slow roller, heat deflectors and grill halves? Are there some at a retail internet site?

[extramurous]

This confirms my theory that barbecue is about the pursuit of incremental increases in quality at the expense of exponential increases in time and effort.

[theesevenandseven]

Please keep the kamado specific Hot&Fast vs LowNSlow comparisons coming!!! Very helpful and interesting, want to see them all.

Maybe a brine vs no brine next for different meats/cuts? Different temps on the kamado, 225 vs 275 on pork? Comparisons are so helpful to help narrow down preferences & isolate variables! Especially kamado specific cooks...

[PitmasterOntheWay]

I read the title and I knew I had to watch it! I've always done it low and slow because it gives more time for the fat to render and the hard tissue to soften. So my money goes to the low and slow one! Great work once more! Regards from Finland 🇫🇮!

[timothyhowes]

This cook is awesome!! Great science, great recipes and what a way to show the difference between hot and fast vs low and slow!! Thank you 🙏

[TheSillyKitchenwithSylvia]

When I saw the title of this video I had to watch it. I have always thought low and slow is better but it nice to confirm!

[bobpulse]

Have you ever done a set using a plain ol Kamado Joe w/o the "slo roller" and other accessories?

[whatfreedom]

Question on ribs.

I try to follow the 2/2/1 method on baby backs actually this time was more of 2.5/2/1 and 3/2/1 on the at Louis or spare ribs at 225-250 with indirect charcoal.I used 250 this time. using the snake method.I did have a temp spike at 300 for maybe 30 min for a little while. As the coal burners across while some of the early coals didn’t burn out enough. I wrapped with butchers paper for the two hours.

My issue is they seem over done and just completely fall part. The thick side was great but the thin side was too done.You can’t even cut them without falling apart. I also had a issue being salty which I found was due to my webers rub which used a salt as the base. So I need to find another rub.

. So my question is there things I can look for? Can I just ignore that 2/2/1 and just cook till 170 then wrap for 2 then just cook enough to get the bbq sauce cooked on good then pull? Would that help? Seems like I need to reduce the time or lower the temp.