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


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.

Thread Tools
Old 04-17-2013, 12:41 PM   #1
Got Wood.
Join Date: 03-15-12
Location: Indianapolis,IN
Default high heat pork butts

So I've done about 20-30 pork butts with great success at 225degrees but have seen some people doing them higher around 250-275 to get done faster. I certainly wouldn't mind getting some done a little faster. I'm wondering about rubs burning with the sugar in them. I think sugar starts to burn around 250 if im not mistaken. I do like a sweet rub on my butts. What about substituting sugar in the raw for the brown sugar? Would that help? What are most guys doing in this situation? Also since it would be higher heat would it be wiser to leave the fat cap on to help protect it? I normally cut mine off. Thanks for the help, Nick
gotbags-10 is offline   Reply With Quote

Old 04-17-2013, 12:45 PM   #2
Fo Sizzle My Nizzle
is one Smokin' Farker

Fo Sizzle My Nizzle's Avatar
Join Date: 07-09-12
Location: Colorado Springs, CO

I did a couple last weekend at 300 +/- 10 degrees with the simply marvelous sweet seduction rub. I'm not sure what type of sweetener they use, but I wrapped in butcher paper once they hit 160 degrees and before the stall. Didn't have any issues with burnt sugar and they came out great.
WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300

When all else fails just ask yourself, WWGALD???
Fo Sizzle My Nizzle is offline   Reply With Quote

Old 04-17-2013, 12:48 PM   #3
Babbling Farker

Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi

turbinado sugar is probably what they use as it does not burn at higher temps
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
ButtBurner is offline   Reply With Quote

Old 04-17-2013, 12:50 PM   #4
Full Fledged Farker
Join Date: 06-07-12
Location: kansas

I just forgo the sugar on my rubs and I don't have to worry about any burning :)
pal251 is offline   Reply With Quote

Old 04-17-2013, 12:50 PM   #5
John Bowen
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS

This past Sunday I had to cook 6 pork butts for the Youth group at church. I overslept and lost an hour getting started. I normally cook at 225 and started the cook off at that temp with my brown sugar rub. After a few hours I began to get nervous about the time so I let the temp creep up to 250. The bark looked just like I cooked it at 225 and I was able to pull the butts at 4:15 pm when they probed tender. Right on schedule. I know 250 is not really in the high and fast category but it is hotter temp than I normally cook at – I had no ill effects.
John Bowen is offline   Reply With Quote

Thanks from:--->
Old 04-17-2013, 01:24 PM   #6
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky

I never cook below 250 most of the time around 275/310
jestridge is offline   Reply With Quote

Old 04-17-2013, 01:31 PM   #7
Lake Dogs
Quintessential Chatty Farker
Lake Dogs's Avatar
Join Date: 07-14-09
Location: Lake Sinclair, GA

I've found it's easier to let the smoker do its thing it whatever its natural range is. On mine that I work with now it tends to like the 260-265 range. Frankly the smoke has been cleaner (no longer smothering the fire to keep it unnecessarily low) ergo. the BBQ has been better (IMHO; subjective mind you) and they're done a helluva lot faster than at 220+-. I use very little sugars in my rub, and the little I do use is Turbinado... Never burned sugars...
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote

Old 04-17-2013, 01:35 PM   #8
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

I don't cook under 300 and the only rub I use is K salt on my Butts. I gave up on rubs on most everything and frankly I don't miss it either it is a truer essence of BBQ IMO. I think the Cook @ 225, wrap it in foil at 160 Bozos came up with it has to have rub or it aint BBQ regulation, closely related to the must wear seatbelt & helmet Bozos .
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote

Old 04-17-2013, 01:40 PM   #9
Babbling Farker

aawa's Avatar
Join Date: 07-03-12
Location: Virginia Beach, VA

I have cooked pork butts as low as 225 and as high as 350. When cooking hot and fast 300+ I get the color I want on butt, then I put it in a pan and cover with foil. After taking it off the smoker when it is done, I let it rest but vent the pan so the steam escapes and when after I pull the pork, I will reintroduce the fat to the meat that is left in the pan.

I have gotten great final product doing it this way and you couldn't tell the difference from a pork butt that is done at 225.
"D-Canoe" Club Founding Member 2017
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer
Sublime Smoke UDS
RedBox Smoker
Lay Man Pitmaster IQ 110 w/ rainbox

Superest Fasterest Blue Thermapen
aawa is offline   Reply With Quote

Old 04-17-2013, 01:40 PM   #10
On the road to being a farker
Join Date: 01-18-10
Location: Tustin, CA

I did 2 butts this weekend at 275-300 using dizzy dust rub, with no issues.
f308gt4 is offline   Reply With Quote

Old 04-17-2013, 01:45 PM   #11
is One Chatty Farker

ITBFQ's Avatar
Join Date: 09-17-12
Location: Oswego, IL

I also cooked a pork butt this weekend at 275 (+ or - 10 degrees) on my UDS. Plowboys Yardbird and seasoned salt were what I used for rubs - sparingly, at that. 10 pounder was probing just right in around 9 hours - coolered it for 2 hours, and it fell apart. Best one I've cooked yet.
- Matt

Hatfield and McCoy Barbecue - Co-Pitmaster
Illinois This Butt's for 'Que - Pitmaster

KCBS CBJ; 18.5" WSM; UDS; Thermapen Mk4; DigiQ DX2; IQ120; CharBroil Gasser (wind victim after 11 years); Maverick; OTS x2; etc.

We're (kinda) famous!
ITBFQ is offline   Reply With Quote

Old 04-17-2013, 03:52 PM   #12
Moderator Emeritus

The_Kapn's Avatar
Join Date: 04-08-04
Location: Marianna, FL

There are "Bozos" who think that their way is the only way.
That includes "Bozos" who refer to others as "Bozos"

I cook Butts and Briskets at any temp from 250 to 350 --depending on what I want to accomplish time wise.
It all works to produce:

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote

Thanks from: --->
Old 04-17-2013, 03:55 PM   #13
is One Chatty Farker
Join Date: 09-02-12
Location: Kentucky

Interesting, I have never cooked "purposefully" above 250F on anything on my smokers. I might give this a try next pork butts I do, as I do them pretty frequently.
XL Big Green Egg, Weber kettles, WSM 22.5" and Pellet Pro adapter
ajstrider is offline   Reply With Quote

Old 04-17-2013, 05:18 PM   #14
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas

I dont monitor temps on by cans.. light em and let em rip.

The Jambo is a bit different but I'm still running closer to 300. Bottom line is, when your internal gets around 195 pull it..

It will rise to 200 and you can pull the bone out and pull it.
Cooking on a Baby J by Jambo
[U][URL=""][SIZE=1][COLOR=red][B]Are You Ready to Throwdown?[/B][/COLOR][/SIZE][/URL][/U]
RangerJ is offline   Reply With Quote


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.

All times are GMT -5. The time now is 11:24 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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