pORK bUTT's HOT n FAST{pRON+ViDEO}

Yesterday I did some pork butt's I got from Sam's here are some pictures I did and a short video of the process of the cook that took 6 in a half and was ridiculously moist and farking mighty tasty enjoy thx my fellow brethren :thumb: O cooking temp was 300-350





After about 10 hours in the fridge, injected with apple juice and spices.. looking good

And you know you gotta have the ABTs going :becky:


Pulling at 160 to wrap and go back on until 200

Team spirit even though we lost :tsk:


Yea that's me I need a hair cut :heh:


And I'm sorry to announce that for some farkn reason I do not have fished product pRON butt...... I do have a 4 min video of the process with fished product at the end :heh:
Pork Butt HOT N FAST.avi - YouTube

I used turbinado sugar on these finely ground nothing tasted burned on these to me, I did have a drip pan under them though so It wasn't as direct.

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colonel00 said:

Sounds good. I still have a big batch of my rub to go through but plan to convert to turbinado for the next one.

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Ya it seems it takes a lot of turbinado to get that sweet taste that is so easily achieved with brown sugar.

Jeremy said:

looks great.
I've always smoked everything at 225 but have been trying things a little hotter since I started using my uds and have had good results so far.
Seems like 200 IT might be a little high for butts though. I think i've gone over 195 a couple times and parts of them turn out kind of mushy.

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Brotha if you haven't done hot n fast you gotta try it, I read and read an I was farkin scared to try HnF but I pulled the trigger and I don't miss low n slow except the bark of course. HnF gives you less chance for error, but some of the best BBq I've ever eaten was LnS. I didn't give the butt's much rest when I pulled them at 200*(30min)I had a bunch of drunks around me that sounded like little children ''are we there yet' but was "is it done yet" god they would've hung me if I had told them 8 more hours, I was sober( had a head cold just me though) during this cook along with a few others that also had patience:wink: