View Full Version : Time Crunch, Hot and Fast Butts

05-01-2014, 10:08 PM
Im doing pork butts this weekend and have to be ready at 11am, My options are to cook the night before, get up through out the night to feed the fire or get up early and go hot and fast. I have never done hot and fast and need help with the time line for 4 10lb butts. What temperature do I run the smoke at and what is the target temp for the meat? I normally temp up to 205 on low and slow, is it the same for hot and fast?

05-01-2014, 10:12 PM
When the bone wiggles like a loose tooth........

Temperature is only a guide line, start checking the bone at 180... I have had butts done at 180 while others have been over 200.

05-01-2014, 10:29 PM
Done is done. Doesn't matter how you got there, Low and slow or hot and fast. 11am, is tight for Butts. It all depends on what kinda sleep you need for the next day. Fire up the smoker around midnight for a 8-10 hr smoke and rest time. or get a few hours more sleep and go a little hotter and a little faster. Wrapping will definately help speed things up. Prepping always helps the process.

Good luck!:thumb:

05-01-2014, 11:41 PM
So, no help with a time line?

05-02-2014, 12:10 AM
Cruising at 325 or so on my stick burner will get 9 lb butts done in 8 hrs or less. Good luck.

05-02-2014, 08:05 AM
Butts on smoker 350 at 4am. Foil them at 5:30-6:00 (when the color suits you). Pull them at 203-210. If I'm pulling the butts for the family I take it to 210. Wrap in blankets and let them rest until you ready to pull them.

05-02-2014, 10:21 AM
So, no help with a time line?

Running over 300- 350 I would allow at least 8 hours to finish, but it will be done when its done. Pork is very forgiving and will hold wrapped in a cooler for some time. Get up early get it cooked and coolered and then get in a nap if you can.

05-02-2014, 10:30 AM
I posted this in a different thread, I had an idea this morning that might help.

I think if I was trying to get butts done around 11am tomorrow and had to do the dog-and-pony show, I'd fire up the smoker this evening around 250F, get 5 or so hours of smoke on the butts, then foil and toss in the oven with the oven set at 190F-200F. The butts won't finish overnight in the oven that low, but they will continue to cook and break down fats. Then tomorrow, carry them in a cambro or a cooler (still foiled) to the site, fire up the pit, and finish them on-site.