Finally did it! Hot & Fast Pork Butt.

Yeah, it does work great. There are small differences, but, it sure works well

What are you using for a rub? I think my current rub I make would burn or get to black and hard above 300°.

Ron_L said:

Just watch the bark color and foil when it gets to the color that you want.

Click to expand...

Wow I feel stupid now :doh:

i have never foiled a butt before but in this case it makes perfect sense! Thanks for explanation. lol

certified106 -

I personally don't care much for foil. Black hard crust is only balck and hard till you rest the meat. The rendered bits re-hydrate it. I have smoked butts a plenty as they are cheap and provide 3 bbq meals for the family each. Plus I like a "crispy" crust going into the 170's on a 200 or a 205 cook the. It is like a natural foil as it will help hold the renderings in the meat then the renderings soften the crust. Plus it helps protect the meat from over smoking as a tough layer of carmelized sugar will not allow smoke to penetrate as well but it will also trap some smoke flavor it self until the surface carbonizes.

Food for thought.

:clap:I feel another convert to the clan:-D,next stop on the H&F train..... Brisket:thumb:

[ame="http://youtu.be/epSXr7XNiiE"]Foil and BBQ Alzheimer's Myth[/ame]

Congrats Pappy! H&F is the way to go!

If you want to go even faster, cut boneless butts in half and tie them up in 3-4 lb pieces. Those babies will get to 200 in 3-4 hours. Let them rest a little while before pulling them, say an hour in foil in a cooler.