HOT & FAST Pork Butt~on WEBER PERFORMER

keale · 07-13-2010, 06:41 AM

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!

Smokey Al Gold · 07-13-2010, 07:19 AM

Nice! You stuffed that kettle full

BlkJeep · 07-13-2010, 07:56 AM

Nice cook! I'm not brave enough to try the hot and fast, YET!

Big George's BBQ · 07-13-2010, 08:11 AM

Very nice I like the ABTs

Dave Russell · 07-13-2010, 09:58 AM

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.

Saiko · 07-13-2010, 10:13 AM

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!

gnwes · 07-13-2010, 11:54 AM

NICE

Thats what I'm doing this weekend!!

JimGass · 07-13-2010, 12:10 PM

My first ever butt was a hot and fast on my 22.5" OTS. It was DEE-Licious! This looks great!

landarc · 07-13-2010, 12:17 PM

Nice looking job Keale. I like the ABT idea too.

Ryan Chester · 07-13-2010, 01:38 PM

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.

deguerre · 07-13-2010, 02:13 PM

Thanks for posting Keale! Looks great! I'm going to try that with just one butt on my kettle.

N8man · 07-13-2010, 03:20 PM

Looks good from my House....

campdude · 07-13-2010, 03:29 PM

That looks great. Tha ABT's have my mouth watering!

keale · 07-13-2010, 05:05 PM

Quote:

Originally Posted by Dave Russell

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

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

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

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!

Ryan Chester · 07-13-2010, 05:08 PM

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.

07-13-2010, 07:56 AM	#3
BlkJeep is One Chatty Farker Join Date: 10-02-09 Location: Centralia, MO Downloads: 0 Uploads: 0	Nice cook! I'm not brave enough to try the hot and fast, YET! __________________ Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle

07-13-2010, 10:13 AM	#6
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	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! __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

07-13-2010, 11:54 AM	#7
gnwes On the road to being a farker Join Date: 05-07-10 Location: Canton, Georgia Downloads: 0 Uploads: 0	NICE Thats what I'm doing this weekend!! __________________ LBGE, Weber 22.5 OTG, Weber 18.5 OTS, UDS, Weber Genesis, Brinkmann Gourmet Smoker, Gray Thermapen

07-13-2010, 12:10 PM	#8
JimGass Knows what a fatty is. Join Date: 06-21-10 Location: Townsend, TN Downloads: 0 Uploads: 0	My first ever butt was a hot and fast on my 22.5" OTS. It was DEE-Licious! This looks great! __________________ Nothing beats food cooked over a fire. ever.

07-13-2010, 12:17 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Nice looking job Keale. I like the ABT idea too. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

07-13-2010, 06:41 AM	#1
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI Downloads: 0 Uploads: 0	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! __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

07-13-2010, 07:19 AM	#2
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX Downloads: 0 Uploads: 0	Nice! You stuffed that kettle full __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

07-13-2010, 08:11 AM	#4
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Very nice I like the ABTs

07-13-2010, 09:58 AM	#5
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee Downloads: 0 Uploads: 0	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.

07-13-2010, 01:38 PM	#10
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA Downloads: 0 Uploads: 0	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. __________________ Ryan Chester - The Rub Company & Smoqued California BBQ

07-13-2010, 02:13 PM	#11
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Thanks for posting Keale! Looks great! I'm going to try that with just one butt on my kettle. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

07-13-2010, 03:20 PM	#12
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC Downloads: 0 Uploads: 0	Looks good from my House.... __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

07-13-2010, 03:29 PM	#13
campdude is One Chatty Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA Downloads: 0 Uploads: 0	That looks great. Tha ABT's have my mouth watering! __________________ NB Bandera with baffle, fire grate, and charcoal basket mods Modded ECB with Rotisserie ET-732 Superfast splashproof Blue Thermapen Stok Gasser Turkey Fryer Camp Stove and Cast Iron Cookware Zero Club Branndair Uisage Beatha Cuallach

07-13-2010, 05:08 PM	#15
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA Downloads: 0 Uploads: 0	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. __________________ Ryan Chester - The Rub Company & Smoqued California BBQ

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