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daddywoofdawg BBQ Super Pro

Joined: 22 Jul 2008 Posts: 3892 Location: Starkweather,ND
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Posted: Nov 03 2012 Post subject: Pork butt |
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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? _________________ Good BBQ is all smoke and beers!
The Dawghouse Custom vertical Gasser
Custom Made offset smoker
Char grill smoker
Weber kettle |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Nov 03 2012 Post subject: |
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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.
See disclaimer below!  _________________ Here's a change Robert.
I still work here! |
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daddywoofdawg BBQ Super Pro

Joined: 22 Jul 2008 Posts: 3892 Location: Starkweather,ND
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Posted: Nov 04 2012 Post subject: |
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Do they still have the smokey flavor of a long slow smoke? if so I'll give it a try. _________________ Good BBQ is all smoke and beers!
The Dawghouse Custom vertical Gasser
Custom Made offset smoker
Char grill smoker
Weber kettle |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Nov 04 2012 Post subject: |
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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. _________________ Here's a change Robert.
I still work here! |
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swpierce1
Joined: 01 Jan 2011 Posts: 19 Location: Sanford, FL
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Posted: Nov 05 2012 Post subject: |
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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. _________________ 8.5 X 22 Freedom Trailer
Southern Q 500 Smoker
Pit Master Deluxe |
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frankncali BBQ Fan
Joined: 17 Aug 2009 Posts: 171 Location: SoCal
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Posted: Nov 15 2012 Post subject: |
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SoEzzy wrote: | 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. |
With smoke only penetrating the meat until about 140 do you think you could go at a lower temp until then and then raise temp and get a faster cook time.. or rather enough of a faster cook time?
I do butt unfoiled until 160 and then foil... hurts the bark a bit but here in socal people dont really seem to like the bark that much on their plates or in their sandwiches.
I have never tried fast and hot but keep reading where some very good bbq's like the method |
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1MoreFord BBQ Pro

Joined: 28 Jun 2005 Posts: 595 Location: N. Little Rock & Hot Springs, Arkansas
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Posted: Nov 15 2012 Post subject: |
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frankncali wrote: |
...With smoke only penetrating the meat until about 140...
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frankncali,
This is one of the most repeated mistakes in BBQ and you've been duped by others , who repeated it , into repeating it here.
Smoke ring formation is said to stop around 140°. Smoke flavor keeps adding on until you foil it or finish cooking it.  _________________ Joe |
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NaughtyNurse BBQ Super Pro

Joined: 18 Sep 2008 Posts: 1015 Location: Winfield, KS
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Posted: Jan 11 2013 Post subject: |
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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. _________________ Naughty Nurses BBQ
"No one injects BUTTS like we do"
www.facebook.com/nnbbq www.naughtynursesbbq.com
KCBS CBJ
FEC-100, FE/PG1000, 22" WSM, Good-One Rodeo, Big Steel Keg |
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BluDawg BBQ Super Pro

Joined: 30 Jul 2009 Posts: 2071 Location: Jonesboro,Tx.
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Posted: Jan 18 2013 Post subject: |
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I cook mine at 300 no foil
Sweet Pork-a-licious smoky goodness. _________________ Never met a cow that I didn't like with a little salt and pepper.
My Blog: http://acountryboyeats.blogspot.com
Char Griller Super Pro w/SFB
Webber 22 OTS
Memorial UDS "Big Jim" |
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macattack756 Newbie
Joined: 17 Mar 2010 Posts: 72 Location: San Diego
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Posted: Apr 28 2016 Post subject: Hot and fast! |
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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!! _________________ Homemade U.D.S.
WSM, Traeger |
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