Pork butt

daddywoofdawg · Posted: Sat Nov 03 12 4:07 pm Post subject: Pork butt

In the hot and fast method,what is the cook temp for a butt?I'd like to try the method for vending.Do you foil at any point?
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SoEzzy · Posted: Sat Nov 03 12 6:11 pm Post subject:

When I've cooked butts hot and fast, I cooked them around 350°, and foiled at about the 2.5 - 3 hour mark, (155 - 165° internal), cooking 8.5lb butts this way you can have them finished to pulling in about 5 hours or just over.

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daddywoofdawg · Posted: Sun Nov 04 12 3:42 am Post subject:

Do they still have the smokey flavor of a long slow smoke? if so I'll give it a try.
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SoEzzy · Posted: Sun Nov 04 12 4:01 am Post subject:

No they don't have as much smoke, but they do have a smoked flavor rather than just an oven roasted flavor!

Probably 45 - 50% of the smoke of a low and slow cook.
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swpierce1 · Joined: 01 Jan 2011 Posts: 19 Location: Sanford, FL

If you leave them unwrapped for another 1 - 2 hours longer but drop the temp to around 250 at the 2 1/2 hour mark, they do get a little bit more smoky flavor. I will wrap them at about the 3 1/2 - 4 hour mark and let them finish off for another hour or two depending on the size and internal temp. I get them to an internal temp of 198 minimum.
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frankncali · BBQ Fan Joined: 17 Aug 2009 Posts: 171 Location: SoCal

1MoreFord · Posted: Thu Nov 15 12 7:19 am Post subject:

NaughtyNurse · Posted: Fri Jan 11 13 6:54 am Post subject:

I would think the smoker/fuel used would make a big difference in smoke flavor. I did a couple last weekend on a Good-one using charcoal with apple wood at 300-325°, foiled at 3.5 hours, done in 5.5. I thought it had a good smoke flavor and ring.
Keep in mind that the amount of smoke flavor desired can vary ALOT.
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BluDawg · Posted: Fri Jan 18 13 1:23 am Post subject:

I cook mine at 300 no foil

Sweet Pork-a-licious smoky goodness.
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macattack756 · Newbie Joined: 17 Mar 2010 Posts: 72 Location: San Diego

A buddy of mine went down to Georgia and took MM's class and came back full of great info. I started cooking my butts 300 degrees using peach wood. My customers and myself think that my pork is better than ever! ! I wrap at 165 and go until 200. Fantastic! ! The real upside is that I've cut my cook time in half!!
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