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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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Old 03-13-2016, 08:52 AM   #1
jshull
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Default 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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Old 03-13-2016, 09:38 AM   #2
angryelfFan
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Good luck. Keep us posted.
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Old 03-13-2016, 09:45 AM   #3
cheez59
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That there little butt will be done before lunch at that temp.
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Old 03-13-2016, 09:51 AM   #4
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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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Old 03-13-2016, 10:30 AM   #5
jshull
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3 hours, we hit 160*, foiled with apple juice, butter & Worcestershire. From here who knows!
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Old 03-13-2016, 11:56 AM   #6
jshull
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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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Old 03-13-2016, 12:00 PM   #7
Richard1233
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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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Old 03-13-2016, 01:08 PM   #8
jshull
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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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Old 03-13-2016, 01:36 PM   #9
El Ropo
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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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Old 03-13-2016, 02:06 PM   #10
jshull
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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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Old 03-14-2016, 01:19 AM   #11
creekwalker
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Congratulations!
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Old 03-15-2016, 01:45 PM   #12
Fire Flinger
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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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Old 03-15-2016, 02:14 PM   #13
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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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Old 03-15-2016, 03:06 PM   #14
SmokinCW
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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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Old 03-15-2016, 03:12 PM   #15
swc47
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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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