Hight temp smokin a butt?
- Thread starter lennyluminum
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I personally have cooked 325 to 350 plenty of times when doing large amounts of meat for a event. I put my rub on, inject with a mixture of cider vinegar, brown sugar, apple juice, and some of my rub seasonings, smoke for at least 2 hrs, wrap in heavy duty aluminum foil with more apple juice and cider vinegar mix then back in cooker for 3 to 4 hrs to IT. Then I like to rest in a 5 day cooler long as possible. At least 2 hrs. Mine fall apart every time no problem.
Last edited:
mr grummp
Newbie
Are you saying that you cooked your pork to an INTERNAL TEMPERATURE of 325-350? That seems awfully high to me!
The higher temp does cook faster.
Some say you don't get the same flavor or texture. Only thing I notice when I go that hot is a little less on the smoke strength, still has it but is not over powering.
I prefer a middle temp range of 250-275. Here is one of my smokes.
http://www.smokingmeatforums.com/t/125208/3-shoulder-picnic-ham-smoke-w-q-view
Some say you don't get the same flavor or texture. Only thing I notice when I go that hot is a little less on the smoke strength, still has it but is not over powering.
I prefer a middle temp range of 250-275. Here is one of my smokes.
http://www.smokingmeatforums.com/t/125208/3-shoulder-picnic-ham-smoke-w-q-view
I have cooked pork butts many, many, times at high heat and had them fall off the bone done, with smoke ring and all in 5 to 6 hrs. The 2 keys are 1, wrapping in aluminum foil after a couple of hours and 2, the meat must rest in a well insulated cooler for awhile. I use the Coleman Extreme 5 day coolers. The longer it rests the better it gets. If I'm cooking cooking a couple of butts for myself I'll smoke for the 12 to 15 hrs but when I cooking 100 to 200 lbs or more for a large crowd I have to speed up the cook time to make it worth my while.
Yes, I agree with jarjarchef on you might not have as a intense smoke flavor but the texture is the same. When I unwrap one of my butts the bone pulls clean out and meat is beyond juicy and practically fall's apart on its own. And thats money in the bank.
Here the one I did at 300 . Still had smoke flavor, smoke ring and a nice bark to it.
Turns out as good as the low and slow PP
http://www.smokingmeatforums.com/t/128279/another-round-of-butts-in-the-uds
Turns out as good as the low and slow PP
http://www.smokingmeatforums.com/t/128279/another-round-of-butts-in-the-uds
smokinhusker
Legendary Pitmaster
diesel
Smoking Fanatic
When you go above 225 you are not smoking the meat anymore. You are now cooking the meat. You may get good results but it is no longer smoking meat.
Aaron.
Aaron.
Last edited:
jesse t
Smoke Blower
I've been experimenting with smoking around 225 until it hits around 160, then foiling and into the oven the rest of the way. It makes it so I can start a butt in the morning and have it for dinner no problem.
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