High heat pork butt recipe request - Page 2

msuman · 01-14-2013, 06:41 PM

The last one I did was 9.5 pounds. Cooked at 325 till around 170 then foiled with apple juice and finished at 350. Total cook time was 7 hrs. I think it was the best one I've done yet.

PatioDaddio · 01-14-2013, 07:08 PM

Here's mine.

John

Stoke&Smoke · 01-14-2013, 09:15 PM

FWIW I tried patio daddio's method with great results last summer

PatioDaddio · 01-14-2013, 09:40 PM

Quote:

Originally Posted by Stoke&Smoke

FWIW I tried patio daddio's method with great results last summer

Thanks bro, I appreciate that.

John

Boudreaux · 01-14-2013, 10:15 PM

Boshizzle,

That is absolutely beautiful pork...... "NO DOUBT ABOUT IT"........

jonboy · 01-15-2013, 08:39 AM

What are the differences between wrapping the pork tightly in foil vs using a foil pan and lid?
It seems like more fat would render in the pan.
It seems like the fat couldn't get out of the tightly wrapped one.
I'm just trying to get an idea what to try next time.
jon

mn_big_dog · 01-15-2013, 09:32 AM

I've followed PatioDaddio's steps the last 3-4 times and will never go back. Here's the first time I tried it - http://www.bbq-brethren.com/forum/sh...d.php?t=143108

Bluesman · 01-15-2013, 09:47 AM

This is a excellent thread. I have a 10# that needs to be cooked up on Friday. I've never done a HnF Butt. So this intrigues me. the last time I did Bbacks I foiled in a bit of apple cider vinegar and they were awesome. I think I'll use a portion of Patio Daddio's method but sub the cider vinegar for the ginger ale. Thanks for the posts, very helpful.

01-14-2013, 09:15 PM	#18
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Western burbs of Chicago, IL	FWIW I tried patio daddio's method with great results last summer __________________ 2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy:

01-14-2013, 10:15 PM	#20
Boudreaux Knows what a fatty is. Join Date: 12-29-12 Location: Church Point, LA	Boshizzle, That is absolutely beautiful pork...... "NO DOUBT ABOUT IT"........ __________________ Wilson Boudreaux

01-15-2013, 09:47 AM	#23
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	This is a excellent thread. I have a 10# that needs to be cooked up on Friday. I've never done a HnF Butt. So this intrigues me. the last time I did Bbacks I foiled in a bit of apple cider vinegar and they were awesome. I think I'll use a portion of Patio Daddio's method but sub the cider vinegar for the ginger ale. Thanks for the posts, very helpful. __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

01-14-2013, 06:41 PM	#16
msuman Knows what a fatty is. Join Date: 02-24-12 Location: MS	The last one I did was 9.5 pounds. Cooked at 325 till around 170 then foiled with apple juice and finished at 350. Total cook time was 7 hrs. I think it was the best one I've done yet.

01-14-2013, 07:08 PM	#17
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Here's mine. John

01-15-2013, 08:39 AM	#21
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky	What are the differences between wrapping the pork tightly in foil vs using a foil pan and lid? It seems like more fat would render in the pan. It seems like the fat couldn't get out of the tightly wrapped one. I'm just trying to get an idea what to try next time. jon

01-15-2013, 09:32 AM	#22
mn_big_dog On the road to being a farker Join Date: 01-28-10 Location: Dodge Center,MN	I've followed PatioDaddio's steps the last 3-4 times and will never go back. Here's the first time I tried it - http://www.bbq-brethren.com/forum/sh...d.php?t=143108