Hot & Fast Hero (I always wanted to be a hero! LoL)

Pit Boss

Was invited to the neighbor's across the street for a 2pm cookout on Saturday. I figured I'd cook a pork butt, make some sauce, & carry it over with me. I'm completely over all night cooks for the most part...it'll happen, but I'd rather sleep. Growing up in North Carolina, hot & fast is a way of life. Actually, people there don't know they are cooking hot & fast...they are just cooking the way they always have.

The afternoon before, I filled the WSM (22.5") with charcoal, a couple of hickory chunks, and a handful of apple chips mixed in and prepped the chimney with coals and paper. I also made a simple fatty which consisted of nothing more than sausage, bacon, and seasoning. This was a mini-fatty as I rolled out only half a tube of sausage. It was less than a couple inches in diameter...probably should have been called a "skinny" instead. Popped it in the fridge until morning.

I got up at 5a, lit the paper in the waiting chimney, and started prepping my pork butt (full sized around 8.5#). After about 15 minutes I dumped the coals in the WSM, made sure the vents were open, filled the water pan, and left the lid off. After just a few minutes I put the lid on and continued to trim the butt and a rack of beef ribs I picked up for under $4 (I hate an empty pit). These were just the trimmed, boney ribs you see in the WalMart meat counter. This particular rack looked a little meatier than the rest, and the price was unbeatable.

A few minutes before 6a the pit temp was probably around 275 (takes a few minutes for all that water to heat up)...so I loaded it up with meat.

One hour later the mini-fatty was done. Took it off and left everything wide open for another 2 hours. The ribs were done 3 hours into the cook so I took them off and let them cool on the counter. Refrigerated and reheated them the next day...tender and very tasty. These were more than enough for two of us. Cheap bbq for under $2 per person!

Once the ribs were off I took the water pan out and let the temps come up even higher. I like direct heat and heat well over 300. I cooked the remaining 3 hours between 325 and 350...a portion of that had the WSM thermometer pegged at 350 so I'm sure I was actually hotter than that. But that's ok by me as I'm not afraid of a little temperature...even with direct heat (so long as I don't just get totally stupid with it). I really like 325-350 and keeping it there is no real problem on the WSM.

At 12 noon the butt was at 196-200. I took it off, wrapped it, and started pulling/chopping at 1:15p.

No problems easing the bone out...

Ended up being nice and moist...

I only used S&P on both the butt and the ribs pre-cook. Once the butt was pulled I re-seasoned with salt and a small amount of vinegar sauce for seasoning (the North Carolina way). Packed it up and walked across the street.

As a side note...most, if not all, of the wood had burned and stopped smoking by the time the ribs came off. That was ok and really what I wanted. By removing the water pan and cooking over direct heat the fat dripping from the butt creates it's own smoke.

Mini-Fatty in 1 hour.

Beef Ribs in 3 hours.

Full sized pork butt in 6 hours.

My kind of cook...
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Cat797 · Posted: Thu Sep 12 13 10:55 am Post subject:

It's hard to argue with those results Pit Boss!

I'd take a sammie or two, with some of Roxy's mustard sauce and some slaw of course!

All the best,
Ed
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BluDawg · Posted: Thu Sep 12 13 2:20 pm Post subject:

I cook my Butts the same way gave me a hunger pain reading this. sure looks terrific.
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BRam03 · Posted: Thu Sep 12 13 9:39 pm Post subject:

Funny, I have always done my pork butt in 6 hours... So when you said hot and fast I though you were trying to do one in like 3 hours...

Question though...

If you do NOT do hot and fast, how do you cook one? The only way I have ever know how to cook one is smoke at 275 ish for 4 hours and wrap for 2 then check for doneness... When doing low and slow, what temps do you cook at and would you even wrap?
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Deep South · Posted: Thu Sep 12 13 9:54 pm Post subject:

Low and Slow butt for me is a 10lb butt 12 hours @ 225 and I usually foil after 8 hours in the smoker.
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Pit Boss · Posted: Fri Sep 13 13 12:10 am Post subject:

Low & slow is typically thought of as 200-275.

Hot & fast is usually from 275-350.

Of course different people may change those ranges a bit.

300-350 is normal where I come from.
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BUGSnBBQ · Posted: Fri Sep 13 13 2:34 am Post subject:

Great looking cookup, Pit Boss! About a year ago I started doing my butts for PP higher (275+), and have been very happy with the results. Piggies and/or pieces (domestic - skin on) I've been going 325-350.
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pst1ca · Posted: Fri Sep 13 13 4:49 am Post subject: Mini Fatty...

Have never had a "mini fatty" around here (Ontario)
You have peaked my interest and I am going to have to try it.
Thanks for the inspiration!

Beertooth · Posted: Fri Sep 13 13 11:41 am Post subject:

Pit Boss - Good looking grub!

A low & slow butt for me is 12-16 hours @ 225°-240°ish.

No rushing here.
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Griffin · Posted: Fri Sep 13 13 9:36 pm Post subject:

Looking good, Pit Boss. Low and slow, hot and fast, who cares as long as it tastes good and yours sure does look tasty!
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Pit Boss · Posted: Mon Sep 16 13 11:28 pm Post subject:

k.a.m. · Posted: Tue Sep 17 13 1:33 am Post subject:

Pit Boss · Posted: Tue Sep 17 13 1:34 pm Post subject:

k.a.m. · Posted: Tue Sep 17 13 7:22 pm Post subject:

corndog · Posted: Wed Sep 18 13 12:47 am Post subject:

Good looking stuff PB...I've been going non-water pan on my 18" WSM for the past year or so for everything..and keeping it at the 275 range based on the lid temp...gotta love the faster cook times and the drip flavor!!!
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Dang it boy, that's some mighty fine eatin'!!!!

Pit Boss · Posted: Wed Sep 18 13 5:09 am Post subject:

k.a.m. · Posted: Wed Sep 18 13 7:50 pm Post subject:

Pit Boss · Posted: Thu Sep 19 13 3:05 am Post subject:

LoL

When it comes to talking, I'm very discriminate.

When it comes to eating...not so much...I like it ALL!!!
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