MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 11-13-2011, 09:35 PM   #1
AustinKnight
is One Chatty Farker
 
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
Talking 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 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


Pulling at 160 to wrap and go back on until 200

Team spirit even though we lost


Yea that's me I need a hair cut


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
Pork Butt HOT N FAST.avi - YouTube
__________________
Pitmaker Magnum Snipper * UDS* Copper Kettle
AustinKnight is offline   Reply With Quote




Old 11-13-2011, 09:44 PM   #2
colonel00
Quintessential Chatty Farker

 
Join Date: 06-03-10
Location: Shawnee, KS
Default

Looks good. I have done some hot butts but usually shy away from going much over 300 in fear of burning of the sugar in the rub.
__________________
Brad
[URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL]
[SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo:
[B][COLOR=red]WWWWFBBQADD[/COLOR][/B]
[B]0 out of 1 members found this post helpful[/B] :thumb:

“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson
colonel00 is offline   Reply With Quote


Old 11-13-2011, 09:52 PM   #3
AustinKnight
is One Chatty Farker
 
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
Default

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.

Sent from my SGH-T959 using Tapatalk
__________________
Pitmaker Magnum Snipper * UDS* Copper Kettle
AustinKnight is offline   Reply With Quote


Thanks from:--->
Old 11-13-2011, 09:54 PM   #4
colonel00
Quintessential Chatty Farker

 
Join Date: 06-03-10
Location: Shawnee, KS
Default

Sounds good. I still have a big batch of my rub to go through but plan to convert to turbinado for the next one.
__________________
Brad
[URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL]
[SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo:
[B][COLOR=red]WWWWFBBQADD[/COLOR][/B]
[B]0 out of 1 members found this post helpful[/B] :thumb:

“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson
colonel00 is offline   Reply With Quote


Thanks from:--->
Old 11-13-2011, 10:03 PM   #5
AustinKnight
is One Chatty Farker
 
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
Default

Quote:
Originally Posted by colonel00 View Post
Sounds good. I still have a big batch of my rub to go through but plan to convert to turbinado for the next one.
Ya it seems it takes a lot of turbinado to get that sweet taste that is so easily achieved with brown sugar.
__________________
Pitmaker Magnum Snipper * UDS* Copper Kettle
AustinKnight is offline   Reply With Quote


Old 11-13-2011, 10:11 PM   #6
jeffjenkins1
Babbling Farker
 
jeffjenkins1's Avatar
 
Join Date: 03-01-08
Location: Akron, OH
Default

Looks good, I like hot and fast!

Jeff
__________________
You do what you have to do, so you can do what you want to do!
Ole Hickory Ultra Que 2
18" WSM
18" Weber OTS
Primo Oval XL
NB American Gourmet offset smoker
UDS
Big Chief Smoker
Turkey Fryer
jeffjenkins1 is offline   Reply With Quote


Thanks from:--->
Old 11-14-2011, 04:21 AM   #7
Jeremy
Got Wood.
 
Jeremy's Avatar
 
Join Date: 08-29-11
Location: Osage, IA
Default

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.
Jeremy is offline   Reply With Quote


Thanks from:--->
Old 11-14-2011, 04:49 AM   #8
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

Looking good!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes

*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Thanks from:--->
Old 11-14-2011, 11:42 AM   #9
AustinKnight
is One Chatty Farker
 
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
Default

Quote:
Originally Posted by Jeremy View Post
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.
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
__________________
Pitmaker Magnum Snipper * UDS* Copper Kettle
AustinKnight is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
HOT HOT and fast pulled pork pron LT72884 Q-talk 32 01-15-2011 05:02 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:24 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts