First hot and fast pork butt on the kettle

[FishAndBeer]

Hello all. New to this fourm but have been lurking a long time soaking up information. Today I am cooking a pork butt keeping the kettle around 275-300. Seasoned it last night and wrapped in seran wrap in the fridge overnight. Than put a fresh coat on before throwing it on the kettle. Let it sit on the counter for a hour or so getting things ready to smoke.

Every hour to a hour and a half I am checking on it and refilling coals/wood ass needed and spraying with apple juice. My wood of choice today is pecan and apple. I did throw a chunk of post oak on it as well.
About a hour and a half in

Now we are at around 4 hours in. IT is at 150 and the kettle is steady at 295. I plan on wrapping around 165 IT but I will keep an eye.

Doing it in the garage today as its a little rainy today in Wisconsin. This cook is for the ladys familys mothers day gathering tomorrow. Unfortunately I will be at work. Will update when finished! Cheers all!

5 and a half hours in IT hit 160 and it's looking mighty fine to me. Threw it in a pan with its own juices and a bit if apple juice and back on the kettle to finish up

 

[SecondHandSmoker]

Looking good.

You might want to set some aside beforehand. There may not be any leftovers.

 

[Sowsage]

Looks like your on the right track for a great meal! I'll be checking back in for the finnish!

 

[FishAndBeer]

Looking good.

You might want to set some aside beforehand. There may not be any leftovers.

Im gonna make sure to set some aside for my work lunch Lol!

Looks like your on the right track for a great meal! I'll be checking back in for the finnish!

thank you! I'll post another pick after it's done resting and shredded up

 

[Brokenhandle]

Looking good! You can set some aside for my lunch too!

Ryan

 

[FishAndBeer]

a little over 7 hours and it hit 203 so probed it and it was butter smooth the weber temp dropped a bit but thats okay.

let it rest for a hour and opened the tinfoil up to shred this bad boy.. oh yeah..

Bone came out easy peasy..

shredded up for the gathering tomorrow I had to stop me and the lady from eating it all up! Turned out great

 

[ronf]

Looks like you hit the nail on the head. Nice job.

 

[crazymoon]

FAB, Nice job on the PP ,looks divine !

 

[chopsaw]

Nice work . Good eats there .

 

[FishAndBeer]

Looks like you hit the nail on the head. Nice job.

Thank you!

Nice work . Good eats there .

Thanks!

 

[FishAndBeer]

FAB, Nice job on the PP ,looks divine !

Thank you! Im already looking to get a WSM so moments like these I can do multiple no problem and have enough to go around

 

[tallbm]

View attachment 445407 a little over 7 hours and it hit 203 so probed it and it was butter smooth the weber temp dropped a bit but thats okay.View attachment 445408let it rest for a hour and opened the tinfoil up to shred this bad boy.. oh yeah..View attachment 445409Bone came out easy peasy..View attachment 445410shredded up for the gathering tomorrow I had to stop me and the lady from eating it all up! Turned out great

Hi there and welcome!

So have you come over to the dark side and now are convinced that hot and fast is the way to go for pork butts (and brisket)? :)

 

[FishAndBeer]

Hi there and welcome!

So have you come over to the dark side and now are convinced that hot and fast is the way to go for pork butts (and brisket)? :)

Thank you glad to be a member! To be honest, that is my first pork butt ever and like my 5th smoke so I'm glad how it turned out! Hot and fast seemed to work well for me so I think that will be my go-to from here on out And I havent attempted a brisket yet, only chuck roasts (Which didnt turn out the best) But I am going to dive into a brisket sooner than later

 

[pc farmer]

Great looking PP.

 

[FishAndBeer]

Great looking PP.

Thank you!

 

[Sowsage]

Looks like it turned out fantastic! Great job!

 

[FishAndBeer]

Looks like it turned out fantastic! Great job!

Thank you!

 

[tallbm]

Thank you glad to be a member! To be honest, that is my first pork butt ever and like my 5th smoke so I'm glad how it turned out! Hot and fast seemed to work well for me so I think that will be my go-to from here on out And I havent attempted a brisket yet, only chuck roasts (Which didnt turn out the best) But I am going to dive into a brisket sooner than later

Well be sure to study up on briskets quite a bit and if you have access to chucks for cheaper I would suggest getting good with those to build some brisket confidence. To me Brisket flats and Chucks are very similar. Brisket whole packer's are different. I like to wrap my chucks in foil at about 180F and splash a little liquid in with them (beer, water, white wine, whatever).

Keep it up man!

 

[FishAndBeer]

Well be sure to study up on briskets quite a bit and if you have access to chucks for cheaper I would suggest getting good with those to build some brisket confidence. To me Brisket flats and Chucks are very similar. Brisket whole packer's are different. I like to wrap my chucks in foil at about 180F and splash a little liquid in with them (beer, water, white wine, whatever).

Keep it up man!

Thank''s for the advice. I've watched a ton of videos on brisket smokes to get a idea, I was planning on doing a couple more chucks before I dived into the holy brisket I would feel bad If I messed up that much meat. I'll make sure to post my first brisket when I decide to do one