My pork shoulder took 18 hours and now I'm debating low and slow vs. hot and fast

I started a pork shoulder at 6 AM for a dinner party, expecting it to be done by 6 PM, but it didn't hit temp until midnight. Some pitmasters swear by keeping the temp low for maximum tenderness, while others crank up the heat to save time without sacrificing too much quality. I had hungry guests waiting and almost gave up on the low temp method. When you're up against the clock, which approach do you trust more?

2 comments

2 Comments

fiona_king5d ago

That "hungry guests waiting" part is too real. It reminds me of those long night shifts where you're just watching the clock, waiting for your lunch break that feels like it's never coming.

cole_miller5d ago

Man, that 18-hour wait is insane, but it totally hits on a bigger thing. We're always choosing between doing it right or doing it fast, and it applies to so much more than BBQ. Like, I'll try to rush through a project at work to meet a deadline, but the quality always suffers compared to when I take my time. It's a constant battle between patience and pressure, and your dinner party is just another scene in that never-ending movie, lmao.