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Bulverde
03-21-2010, 08:11 PM
I have not tried hot and fast on Pork Butts yet, but want to start doing one that way tomorrow.

I have heard of 350, as a recommended temp. for the cook.

But I have also heard of going as high as 375.

My question for the brethermanos who do hot and fast is:

Do you recommend 350?; or do you recommend 370?

I guess I mainly want to know what happened with your cook if you have gone to 370 as your target temp.

Any input from your experience is much appreciated before I proceed.

KK

barbefunkoramaque
03-21-2010, 08:19 PM
I can say this about that from new experience. This weekend brethren Brett brotherbd came down and helped me smoke 40 butts for the church. The rain caused a real problem keeping the temp on the pit. However, there were two in the hot spot that were done maybe in about 4 hours. They were pretty good BUT they were the WalMart "Enhanced Type." We only had two that were enhanced.

When the overall temp of the pit is reduced by outside factors (rain, extreme wind, etc) the hot spots get much worse as the hot air flows much quicker inside from efforts to get the temp up.

mgwerks
03-21-2010, 08:29 PM
I shoot for 325, and don't worry about excursions to 300 or 350.

MoGreen
03-21-2010, 09:40 PM
I've only tried it at 350. They turned out pretty good. Just remember to shoot for a higher target internal temp. You're looking for 200 to 205 as opposed to 195 for pulled pork.

JD McGee
03-21-2010, 09:58 PM
I start them at 350...they usually end up cruisin' between 300-325 for about 4 hours...:cool:

Bulverde
03-22-2010, 09:58 AM
Thanks everyone!

These comments really do help. I also got some good advice this morning from Ed with Kickass Barbecue.

He sent me an e-mail to clarify a lesson point in his video.

Putting it all together, I look to 350 to 375 as target temps. Either one is okay.

Now it's time to experiment!!!!!

Bulverde

kickassbbq
03-22-2010, 10:07 AM
I do them at anywhere between 350-400. The difference between 350 and 375 will not make a great deal of difference in cooking time.

Bulverde
03-22-2010, 10:30 AM
Thanks again Ed!

I'll let you know what happened.

Bulverde

whodeyQ
03-22-2010, 07:15 PM
I've only tried it at 350. They turned out pretty good. Just remember to shoot for a higher target internal temp. You're looking for 200 to 205 as opposed to 195 for pulled pork.

At what internal temperture does overcooked come in at when you are cooking at 350 to 400 ?

Bulverde
03-22-2010, 11:30 PM
Here's the update. (No pron so leave me alone on that)

I did two Pork Butts at 350 today.

I panned them both. Covered with foil at 160 internal.

Took them up to 195, then uncovered both of them till they got up to 205.

Took off and let set a bit, then drained off the juices into a pyrex cup. Let the cup set a while in the fridge while I pulled apart the butts. Had gloves on.

Removed the fat from the au jus and poured juice over the pork.

Meat was pull apart tender on 90-95 percent of the big butt. 100 percent on the smaller one. The extra percent needed some help with strong fingers.

This is my experience so far.

Bulverde

jason
03-23-2010, 12:25 AM
how long did they cook for? And what was the starting weight on your butts?

Bulverde
03-23-2010, 10:11 AM
how long did they cook for? And what was the starting weight on your butts?

The whole cook took just over 5 hours.

I don't know on the weight. I never checked the weight. They both came in the same HUGE cryovac package my wife got on sale last year. We have a few of them buried in our freezer like that.

I cooked with an internal probe in the bigger one.

Bulverde