What cut of meat takes the longest to barbecue?

Question

I made pulled pork the other day, and it took about four hours. Is there a cut of meat that takes longer? Recipes are welcome.

Answer 1

I think veil takes longer, venison as well. Speaking of game, it is recommendable to leave it for a night in water & vinegar. Same applies to rabbits.

Answer 2

A whole smoked turkey can take up to 8 hours depending on the size of the bird.

a whole pork shoulder can too.

Answer 3

If you're smoking brisket or pork butt, then it can take as long as a day

Answer 4

Brisket, about 8 hrs. of smoking if you want it tender enough to chew.  Here's a recipe below, but I think the time is way too short.

BBQ Beef Brisket, Texas-Style

In Hill Country, believed by many to be the birthplace of real Texas barbecue, brisket is the only meat in town. Texans would never think of brushing a slow-cooking brisket with sauce. They might start with a peppery rub, but usually they let the wood and smoke do the job of turning a tough cut of beef into the most tender, flavorful meat in the world, or at least in Texas.

For the Hill Country rub:

2 Tbs. chili powder

1 Tbs. sweet paprika

1 tsp. ground oregano

1 tsp. salt

1/2 tsp. ground cumin

1/4 tsp. ground cayenne pepper

1 whole beef brisket, 5 to 6 lb., trimmed to

  leave a thin layer of fat

3 to 4 handfuls hickory or mesquite chips,

  soaked if using charcoal

For the beer barbecue sauce:

3 Tbs. vegetable oil

1 yellow onion, chopped

1 celery stalk, chopped

1 green bell pepper, seeded and chopped

2 garlic cloves, minced

2 Tbs. chili powder

3 cups barbecue sauce

1 cup beer

2 Tbs. prepared horseradish

2 Tbs. cider vinegar

2 Tbs. Worcestershire sauce

To make the Hill Country rub, in a small dish, stir together the chili powder, paprika, oregano, salt, cumin and cayenne. Sprinkle the mixture evenly on all sides of the brisket, patting and rubbing it into the meat. Tightly wrap the meat in a large piece of heavy-duty aluminum foil. Let the meat stand at room temperature for at least 15 minutes, or cover and refrigerate for up to 24 hours before grilling. If refrigerated, remove the brisket from the refrigerator at least 30 minutes before grilling.

Prepare a charcoal or gas grill for indirect grilling over medium-low heat.

For a charcoal grill: Place a drip pan half full of water on the center of the fire bed. Sprinkle the wood chips on the coals. Place the foil-wrapped meat on the grill rack over the drip pan. Cover the grill and cook for 3 hours, adding more wood chips, coals and water as needed. Remove the meat from the grill and place it in a shallow pan. Unwrap the meat, allowing the juices to collect in the pan. Place the unwrapped meat on the grill over the drip pan, cover the grill, and continue to cook until the meat is very tender and blackened on the outside, 2 1/2 to 3 hours more. Baste the meat several times with