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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-13-2010, 06:41 AM   #1
keale
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Default HOT & FAST Pork Butt~on WEBER PERFORMER

I've been fighting with my WSM lately, so we took a break from each other!
I wanted to do a "hot and fast cook...on my new Weber Perfomer...
I did my research, thanks JD, Popdaddy, Kickassbbq, Thirdeye...
Seasoned up a couple of big butts, with my own rub, 9lbs each...big for one kettle!

I banked the coals w/ hickory and guava wood, w/ 20 lit briquetts
You like my "juice" catcher? Baking pan w/ foil

Got the Performer up to 370* in no time

A tight fit, fat cap up!

This is what it looked like after 3 hrs, internal temp.140*
The bark is cracked because I turned it to get even cooking.

I added about 10 briquetts, I had to crack cover for it to get going good.
Would you believe, from the butt area to the top of the cover there was 40 plus degree difference??
45 min later, I added 10 lit briquetts, as temp was going down...
Did these as I was waiting, its been a while since I did ABT's! I did a twist, I rolled it brown sugar, ala~PigCandy ABT's...

I foiled around the 4 hr. mark, internal temp 156*, added 10 more lit coals,
45 min. later, same thing.
Finally, 5 hrs, 40 min., I took it off, internal temp 196*, rested for an hour,
put on ABT's. It seemed like it took forever, only because I was anxious as I put these on at 3:00 pm, due to poor planning... I feel it would have been done a lot sooner with just 1 butt on the Performer, also the butts were pretty big
Butt #1 did the bone wiggle

Butt#2

Good smoke ring, good flavor,
Could I tell the difference? Only because I cooked it... it could have been a little smokier maybe..

It was not dry at all, and with the kettle I could save the drippings, I had 2 cups worth of smokey goodness! Wow, it sure beats my usual 10-12 hrs for pork butts! Will I do it again? Yes! All the time? No way, too much work, I like the set and forget mod.! I hope my WSM forgives me...
I topped it off with, this sauce I got from the last trade w/ Icbateman3
"WELLS" sauce from NC! Good stuff, never had real NC vinegar sauce before..
Thanks Lionel!


Oh yeah the Pigcandy ABT's, If you haven't tried them, you gotta! OMG, you first taste sweet, then hot, bacongoodness, cooling cream cheese mixed w/mexican cheese blend. I don't think this pic. does it justice!
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Unread 07-13-2010, 07:19 AM   #2
Smokey Al Gold
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Nice! You stuffed that kettle full
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Unread 07-13-2010, 07:56 AM   #3
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Nice cook! I'm not brave enough to try the hot and fast, YET!
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Unread 07-13-2010, 08:11 AM   #4
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Very nice I like the ABTs
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Unread 07-13-2010, 09:58 AM   #5
Dave Russell
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The meat texture looks great, and moist. (No foil til the rest, right?) Also, your bark doesn't look very dark. What's the rub?

Man, I've been reading the wrong posts lately to keep putting water in my wsm pan.
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Unread 07-13-2010, 10:13 AM   #6
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Very nice! I've done one hot and fast butt once when I did it along with a brisky. Came out pretty good. If you want more smoke flavor, try running low-n-slow for the first hour or two, then bump up your temps. It seems to help. Looks good!
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Unread 07-13-2010, 11:54 AM   #7
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NICE
Thats what I'm doing this weekend!!
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Unread 07-13-2010, 12:10 PM   #8
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My first ever butt was a hot and fast on my 22.5" OTS. It was DEE-Licious! This looks great!
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Unread 07-13-2010, 12:17 PM   #9
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Nice looking job Keale. I like the ABT idea too.
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Unread 07-13-2010, 01:38 PM   #10
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Oh man, you got me starving over here!!! Good idea on the ABT's, I need to try that.

Whats the deal with your WSM??? Those things damn near run themselves.
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Unread 07-13-2010, 02:13 PM   #11
deguerre
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Thanks for posting Keale! Looks great! I'm going to try that with just one butt on my kettle.
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Unread 07-13-2010, 03:20 PM   #12
N8man
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Looks good from my House....
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Unread 07-13-2010, 03:29 PM   #13
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That looks great. Tha ABT's have my mouth watering!
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Unread 07-13-2010, 05:05 PM   #14
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Thumbs up

Quote:
Originally Posted by Dave Russell View Post
The meat texture looks great, and moist. (No foil til the rest, right?) Also, your bark doesn't look very dark. What's the rub?

Man, I've been reading the wrong posts lately to keep putting water in my wsm pan.
Foiled it at 156* until 196* or so... the rub is a work in progress, I'll let you know when I'm finished...please remind me! I think I needed to up the chili powder, paprika, garlic... this has Dark brown sugar in it...

Good idea..

[QUOTE=Saiko;1335772] If you want more smoke flavor, try running low-n-slow for the first hour or two, then bump up your temps. It seems to help. Looks good![/QUOTE
Quote:
Originally Posted by Ryan Chester View Post
Oh man, you got me starving over here!!! Good idea on the ABT's, I need to try that.

Whats the deal with your WSM??? Those things damn near run themselves.
Hey Ryan, I think because the ring is so big, I get el cheapo on the coals, then can't get higher heat ...it works good on the lower temps...
Quote:
Originally Posted by deguerre View Post
Thanks for posting Keale! Looks great! I'm going to try that with just one butt on my kettle.
You're very welcome and Thanks! The single butt will be a lot quicker!
Quote:
Originally Posted by N8man View Post
Looks good from my House....
I had a plate waiting for you Nate!, thanks!

Guys, do the Pigcandy ABT's!! Its sooo... good

From my other post...me clenching my butt cheeks! Daughters first driving lesson!
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Unread 07-13-2010, 05:08 PM   #15
Ryan Chester
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I typically use and refill my water pan if I am cooking 250 or less. If I am cooking high heat, I don't use water at all.
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