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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-13-2016, 08:52 AM | #1 |
On the road to being a farker
Join Date: 08-18-13
Location: Show Me State
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Hot and fast Butt??
I've got a 4.88# bone in butt on the 24.5 wsm. Just mustard and grill mates Applewood rub. Nothing new about this, however the wsm has a mind of its own and wants to run at 380* grate temp. That's around 300* dome temp. The pork went on at 7:15am for a 4pm dinner. I guess we will see how this plays out.....
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03-13-2016, 09:38 AM | #2 |
is one Smokin' Farker
Join Date: 01-28-16
Location: Ann Arbor (but still a Buckeye fan)
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Good luck. Keep us posted.
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PK Original Weber Smokey Mtn 18.5" Humphrey's Battle Box Shirley 24 x 42 Straight Back |
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03-13-2016, 09:45 AM | #3 |
Quintessential Chatty Farker
Join Date: 05-29-08
Location: LaFayette, GA
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That there little butt will be done before lunch at that temp.
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Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50 |
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03-13-2016, 09:51 AM | #4 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Larger go about 45 minutes per lb but the smaller guys a little longer per lb.because there's a minimum to break down the connective tissues...still shouldn't be past lunch time like cheez said.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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03-13-2016, 10:30 AM | #5 |
On the road to being a farker
Join Date: 08-18-13
Location: Show Me State
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3 hours, we hit 160*, foiled with apple juice, butter & Worcestershire. From here who knows!
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03-13-2016, 11:56 AM | #6 |
On the road to being a farker
Join Date: 08-18-13
Location: Show Me State
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Done @ 11:30, 4 hours 15 minuets from start to finish. It's resting now. At 12:15 I'll go pI'll it and see what we have!
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03-13-2016, 12:00 PM | #7 |
is one Smokin' Farker
Join Date: 03-21-15
Location: Fresno, Ca.
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It should be fine. I smoke them at high temps all the time to save time. I've gone 350 on purpose without seeing a difference. Don't think 380 will hurt it much if 350 doesn't hurt it.
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500 gallon homemade smoker. Maverick ET-733. Brinkmann smoke n grill. *NEW ADDITION 22.5 WSM. |
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03-13-2016, 01:08 PM | #8 |
On the road to being a farker
Join Date: 08-18-13
Location: Show Me State
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It didn't pull very well, it definitely was probe tender when it came off. It's back on there in the juice now. Can you rest to long?
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03-13-2016, 01:36 PM | #9 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I prefer to rest butts a minimum of 2 hours. I've gone as long as 6 hours, and the results are always stellar. The extra time allows more of the fat to render, which is important with a hot n fast cook. When I saw your plan for a 45 min rest, I suspected you might run into this issue.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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03-13-2016, 02:06 PM | #10 |
On the road to being a farker
Join Date: 08-18-13
Location: Show Me State
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She's there now, let it run up to 205 and pulled it. As far as taste and texture it's the best I've had in awhile!
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03-14-2016, 01:19 AM | #11 |
Full Fledged Farker
Join Date: 03-15-13
Location: Beaufort, NC
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Congratulations!
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03-15-2016, 01:45 PM | #12 |
On the road to being a farker
Join Date: 10-20-15
Location: Tulsa, OK
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With or without water? Pan or saucer or ???? I've wondered if you could hot 'n fast butts. It sounds like it is a pay me now or pay me later situation with time. Low 'n slow plus a long time on or hot 'n fast and a long time resting. @ Richard1233, how much time do you suppose you save going hf vs ls?
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WSM 18, OTS 18 & 22, WSJ 14 & a Bandera in waiting |
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03-15-2016, 02:14 PM | #13 |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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I've done hot and fast butts the only issue I seem to have is the rub. I switch to turbinado and use less instead of my normal light brown sugar. The sugar burns at that temp for my normal pork rub.
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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03-15-2016, 03:06 PM | #14 |
On the road to being a farker
Join Date: 07-07-10
Location: Oceanside, CA
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I've done both low n slow and hot n fast. I can get the tenderness either way. I like the smoke flavor and texture better with low n slow though.
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(2)Traeger Timberline 1300, Pit Barrel Cooker, (2) Webers |
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03-15-2016, 03:12 PM | #15 |
Got Wood.
Join Date: 03-13-16
Location: Baltimore
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Has anyone noticed a difference in moisture between slow n low and hot n fast? I have gotten really nice pull, nice bark and flavor hot n fast but I feel like it was more dry
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