350° Boston Butt Cook

[JMSetzler]

http://youtu.be/rvSg15IKAfY

I decided to give this a try today and was quite happy with the results!

Here's the time/temp chart I made collecting info at 30 minute intervals:

https://dl.dropbox.com/u/3402440/pics/blog/Misc/HotFastButtChart.jpg

[Wesman61]

Thanks for sharing. I just smoked a butt but now I wanna smoke another.

[FLAQUE]

I'm going to have to try this. Stubb's charcoal is great stuff!

[JMSetzler]

The interesting part of the cook is no apparent stall...

[Babyboomerboy]

The interesting part of the cook is no apparent stall...

That is very interesting. Can't wait for the answers from the Brethren as to why you didn't have any stall.

[JMSetzler]

I cooked a couple butts at 300° a while back and had no apparent stall with them either (two 7-pounders) but I did not chart the time/temps on that cook.

[Lake Dogs]

I'm not sure about the 300, but 350 is probably high enough to quite literally just power-through that stall (the difference in the stall temp and the cook temps was just too great).

[Smokey Al Gold]

I smoke all my butts at 350 on the kettle and have never gone through a stall either. Even on the mini wsm I did a 9lb butt in 6hrs with no stall at 300 - 325. Great looking pork butt!

[El Ropo]

Looks fantastic!

It's interesting that there are lots of folks in cyberspace who claim that cooking too hot won't render the fat properly. I didn't see any fat globs in that butt.

I've even read where people lowered their cooking temp because they felt they were going through the stall too fast. :crazy:

[juslearning]

No stall to notice at 325.

[JMSetzler]

Looks fantastic!

It's interesting that there are lots of folks in cyberspace who claim that cooking too hot won't render the fat properly. I didn't see any fat globs in that butt.

I've even read where people lowered their cooking temp because they felt they were going through the stall too fast. :crazy:

I think just the opposite happens at higher temps. Everything I have cooked at 275° or higher with boston butts seems to render the fat better than the lower temps. I don't think 225° is high enough to render it out effectively. The ONLY fat I had left on this particular butt was some of the larger pieces on the fat cap that I didn't trim off completely.

[Bro-be-que]

i cooked two 9 lb butts on my BGE this weekend. set the cooker up and left to go to work. apparently the egg's thermometer had come out of calibration because when i came home 6 hours later the thermometer was still reading 250, but the probe in the pork was reading 185. pulled the butts off and let them rest for a couple hours and then pulled. noticed very little difference from when i cook at 250 for 14-16 hours. i'm guessing the cooker had been running at 300-350.https://sphotos-a.xx.fbcdn.net/hphotos-snc7/406172_504766179537427_426974429_n.jpghttps://sphotos-b.xx.fbcdn.net/hphotos-ash3/555017_504766102870768_711579322_n.jpg

[caliking]

How was the smoke flavor? I did a butt at 325-350F once and liked the results, especially the fact that I had pulled pork in a fraction of the time it usually takes. But (pun intended?) I felt that it didn't taste as smoky as it usually does when I cook lo n slo. Not a big deal though - maybe I just needed to add a few more wood chunks to the charcoal basket.

What did you use to log temps during your cook, btw?

[tortaboy]

Good looking cook JM.

Really good camera work with the white smoke/dark background on your intro.

[JMSetzler]

What did you use to log temps during your cook, btw?

Pen, paper, then Microsoft Excel :)

[lowe&slow]

I use turbo brown sugar in my rub, will I be ok at 300 to 325 or can I expect the sugar to burn? My biggest question at this point is to foil or not. I have 6 hrs to cook (2) 7lb butts and was planning on running at 300-325.