New Toy and Another High Heat Butt

[Jason TQ]

Upgraded my maverick and testing it out today on another high heat butt. I throw the meat on once the smoker hits 125ish to get as much smoke in it as I can and then l ramp up to 300-325. Friday should suck :-D. I also unfortunatley have a case of beer for later today. Not that I'll get through all of that......

Happy Friday

http://i1083.photobucket.com/albums/j395/fnbish69/2011-08-05_08-50-32_327.jpg

[Smoked]

Remember to put the batteries in or you might over cook that shoulder and wonder why it's still reading 120* 20 hours later.....I'm here to help...:thumb:

[jasonjax]

Remember to put the batteries in or you might over cook that shoulder and wonder why it's still reading 120* 20 hours later.....I'm here to help...:thumb:

And after the case of beer you might not even care....

[Jason TQ]

.Remember to put the batteries in or you might over cook that shoulder and wonder why it's still reading 120* 20 hours later.....I'm here to help...:thumb:

Dammit. I was wondering how the meat started at 120. Thanks for the tip. People on this forum are so helpful. Next I'll tackle how to put my pants on :-P

[Jason TQ]

And after the case of beer you might not even care....

Maybe that is why I always think my food tastes good. I'm not sure I like what I'm learning today......oh well beer shall make it better. Wait, I think this cycle has happened before.

[cholloway]

I also unfortunatley have a case of beer for later today. Not that I'll get through all of that......

Happy Friday

http://i1083.photobucket.com/albums/j395/fnbish69/2011-08-05_08-50-32_327.jpg


Looking forward to finished pr0n.
BTW, thanks for reminding me... gotta make a beer run!

[Jason TQ]

Looking forward to finished pr0n.
BTW, thanks for reminding me... gotta make a beer run!

Always great when threads have hidden purposes :-D

[Jason TQ]

Here it is when it hit 160. Been running right around 305-310. Took about 5.5hrs on this 10lb butt. Foiled it up and I didn't have any apple juice on hand (which I thought I did), so put a little Dr Pepper in there. Oh and I've been smoking the high heat butts fat side down.

Last time I did high heat an 8lber took about 7hrs total so we will see how this one does.

http://i1083.photobucket.com/albums/j395/fnbish69/2011-08-05_14-25-45_247.jpg

[Igotgas]

Looking forward to your finished product and finding out your total time for the 10#er. I have been looking for all the information I can get on Hot and Fast. I am going to try my first High heat cook tomorrow.

[El Ropo]

Awesome, I love the fact that folks are experimenting with hot and fast. Only good things can come from it.

[Jason TQ]

Ok so here it is finished. Running around 300 the whole time it about 8hrs on a 10lb butt, which is awesome. You will see from the pics that you still get plenty of smoke in there. I will say because of foiling you don't get the great bark as not foiling. I guess I'll mess with taking it out of foil for maybe the last hour next time.

But one good thing about foiling is the juice that you can then pour a little over the pulled pork. I add a little rub in there too and it is great. I've done 3 competitions this year (my rookie year competing) and while I will not use this method for the comps it is a very good way to do a butt fast if you don't have time and still want great pulled pork.

I will continue to do all my home pulled pork this way unless I have other stuff to smoke. I did some high heat ribs, but though they came out a little over done, but that was because I need more practice i'm sure :-P.

Hope this helps anyone wanting to try high heat. As always suggestions/recommendations welcome.

Here it is done and about to pull. Got some of the beer out.
http://i1083.photobucket.com/albums/j395/fnbish69/2011-08-05_16-52-20_660.jpg
Made up some slaw during the rest period.
http://i1083.photobucket.com/albums/j395/fnbish69/2011-08-05_16-59-39_858.jpg

Bone pulled right out
http://i1083.photobucket.com/albums/j395/fnbish69/2011-08-05_17-22-57_513.jpg

And here is about 1/3 of it pulled with some rub and a little of the juice in there. Pulls apart just like low and slow.
http://i1083.photobucket.com/albums/j395/fnbish69/2011-08-05_17-25-48_491.jpg

[Jason TQ]

Looking forward to your finished product and finding out your total time for the 10#er. I have been looking for all the information I can get on Hot and Fast. I am going to try my first High heat cook tomorrow.

Just put up the results. About 8hrs. More details above. Good luck tomorrow.

[Saiko]

Looks great! I do my high heat butts pretty much the same way, except I don't wrap. It's all a matter of perference, but personally I like a dark, crunchy bark. If I was competing I probably would wrap, but the way I do mine is 225 degrees for an hour, then ramp up to 300 until the bone pulls out (usually around 200 degrees internal or so).
Next time try without wrapping and see which you like better. For briskys, it really depends on my mood, sometimes I like unwrapped briskys better, sometimes I liked wrapped. Here is the bark on a couple of my unwrapped high heat butts. For some peeps this is too much, but this is how I like it:
http://i129.photobucket.com/albums/p236/mredman62/BBQ29/IMG_0041.jpg

[Durzil]

I like to wrap but pull it out for last hour (or more based on pref) to crisp bark back up.

[MikeyLuvsBBQ]

Congratulations, it looks like your experiment was a success! How do you feel that this high heat butt turned out compared to ones cooked low and slow? Excellent beer by the way!

[Jason TQ]

Congratulations, it looks like your experiment was a success! How do you feel that this high heat butt turned out compared to ones cooked low and slow? Excellent beer by the way!

Thanks. This was actually my third go round and compared to low and slow they are pretty close. I have only foiled so I don't get the bark like low and slow and will probably try one without the foil next. But they pull apart just the same and get about the same smoke into the meat. Oh and yeah I love me some Great Lakes beer. Was visiting some people in OH and anytime that happens I grab a few cases before heading home.

[Jason TQ]

Looks great! I do my high heat butts pretty much the same way, except I don't wrap. It's all a matter of perference, but personally I like a dark, crunchy bark. If I was competing I probably would wrap, but the way I do mine is 225 degrees for an hour, then ramp up to 300 until the bone pulls out (usually around 200 degrees internal or so).
Next time try without wrapping and see which you like better. For briskys, it really depends on my mood, sometimes I like unwrapped briskys better, sometimes I liked wrapped. Here is the bark on a couple of my unwrapped high heat butts. For some peeps this is too much, but this is how I like it:


Yes I definitely be trying no foil next time to see how it goes. Thanks for the tip. Yours looked really good too.