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-   -   High heat pork butt recipe request (http://www.bbq-brethren.com/forum/showthread.php?t=151466)

jonboy 01-14-2013 06:35 AM

High heat pork butt recipe request
 
Good morning,
Does anyone have a go to method for smoking pork butt hot and fast?
I'm looking for something to use when you get up early and want to get it done before dinner, about 5-8 hr window.
My general method is 250, fat up for 5 hrs and then fat down to finish with basting, cooking indirect on the egg.
Looking to try something new when time is short.:wink:

Thanks in advance,
jonboy

Johnny_Crunch 01-14-2013 06:58 AM

Other than cranking the heat up to 325-350 there is not much difference other than time.

daninnewjersey 01-14-2013 07:13 AM

Quote:

Originally Posted by Johnny_Crunch (Post 2328049)
Other than cranking the heat up to 325-350 there is not much difference other than time.

I'd say the same thing. I cook hot...minimum of 300 degrees and usually 325. No wrapping needed just probe it every once in a while until tender. It really is that easy......

BAD324 01-14-2013 09:23 AM

To try and get it done in 8 hours I always did it at 300 on my WSM. I've yet to do a pork butt on my new propane smoker

HeSmellsLikeSmoke 01-14-2013 09:28 AM

You might cut back on sugar in your rub to diminish burning of the crust.

jonboy 01-14-2013 10:36 AM

It took til 11 am to get the pork on the egg. The egg was frozen shut today :(
Finally got it lit and up to 350, indirect setup.
I injected the butt, and rubbed it down before putting it on. There is water in the drip pan.
Anything i am missing?
I am guessing 5 hours and then a long rest.
jon

jonboy 01-14-2013 10:39 AM

I was thinking at the 2 hr mark of putting butt in a pan with some apple juice.
Any recommendations?
jon

aawa 01-14-2013 10:43 AM

Whenever i do a pork butt hot and fast, i trim the fat pretty aggressively. I then put on the smoker at 325-350. When I get the right color I want on the pork butt, I will pan it up with some apple cider vinegar (a little more than 1 cup) and foil the pan and put it back on the smoker till the butt probes tender. Let the butt rest and then when you pull, reintroduce the liquid/fat that is in the pan into the pull pork.

At that heat you are looking at approximately 45min-1hr/pound.

You will get a product that is just as moist and tender as if cooked at 225 for 2+hrs/pound.

jonboy 01-14-2013 02:38 PM

At 3 00,150 degrees, 3 hrs into cook, panned with 1 cup apple cider vinegar, had a nice color so i decided to foil the pan

Off the egg at 3 15, thats only 4 hrs,15mins cook time at 350 dome temp...:)

Resting until later,
Thanks for all the help,
jon

razrbakcrzy 01-14-2013 03:22 PM

thats the ticket, except i would have taken it to about 180 I>T. Then jerked it off, wrapped and coolered. The resting will make the cook if the internal temp was high enough when removed... Good luck!!!

El Ropo 01-14-2013 03:34 PM

did it probe tender, or did the bone wiggle free? I'm doubtful it's gonna pull easily.

aawa 01-14-2013 03:47 PM

Most pork butts I have done when hot and fast will not probe tender or bone wiggle until 200-205IT. You can pull at 190-195ish if you let it rest for 4+hrs so that it gets nice and tender, but if you pull after an hour rest it will not be tender.

Phrasty 01-14-2013 04:07 PM

Check this out...

Cheers

jonboy 01-14-2013 05:56 PM

Sorry but no pictures.
Butt was 205 when removed from egg, i rested for 2 hrs and then pulled.
Separated the juice and fat, poured over the pulled meat.
Family is happy. :)
The texture is different from low and slow. It is firmer.
Pork is juicy. Next attempt will use some other liquids with the ACV.
If you add a finishing sauce to this, i dont think you would tell the difference between low and slow.
jon

Boshizzle 01-14-2013 06:21 PM

This butt was cooked at 325* for two hours, then wrapped for about 3 hours. All done in about 5.5 hours with an additional 1 hour rest. I spritzed it about 1 time per hour then put about 1/4 stick of butter over it before wrapping.


http://www.bbq-brethren.com/forum/pi...pictureid=6919


http://www.bbq-brethren.com/forum/pi...pictureid=6911


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