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HOT & FAST BUTT, with JUDY'S PRETZEL BUNS, THANKS MossyMo!

Discussion in 'Pork' started by SmokinAl, Oct 18, 2016.

  1. b-one

    b-one Legendary Pitmaster OTBS Member

    Great looking butt and buns!! I'm hoping to spin one soon as I have the time!
     
  2. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks John!

    Al
    Thanks Richie, Adam & Jay!

    Al
    Thanks Brian,

    Yes I do have a Harbor Freight just down the road from me.

    If it wouldn't be too much trouble I would like to have that coupon.

    Thanks again,

    Al
    Thanks Mike & Ray!

    Al
     
  3. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks a lot guys!

    We appreciate it!

    Al
     
  4. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

  5. hardcookin

    hardcookin Master of the Pit OTBS Member

    Al
    Judy & You and that Lang are putting out some awesome meals!!
    Great job!!
     
  6. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

  7. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks B!!

    Al
     
  8. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    SA, Awesome post, awesome PP, and doubly awesome pretzel buns !  Another item for my bucket list . [​IMG]
     
  9. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    Great post Al. As usual Miss Judy hit a home ren with those buns.

    I'm with you totally on the mouth full of fat and SoFlaQuers sauce.

    POINTS

    Gary
     
  10. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks CM & Gary!

    The pretzel buns were definitely the star of the show!

    Al
     
  11. disco

    disco Epic Pitmaster OTBS Member SMF Premier Member

    It is absolutely no surprise that you made a great butt. However, this point is for Judy's pretzel buns!

    The combination looks so good!

    Disco
     
  12. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks a lot Disco!

    Like I said above the pretzel buns were the star of the show!

    Judy is an incredible baker!

    Al
     
  13. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Made a batch of Judy's pretzel buns. They are tasty!
     
  14. WaterinHoleBrew

    WaterinHoleBrew Legendary Pitmaster OTBS Member

    Awesome thread Al, looks tasty ! I owe you a point, I'm over my limit for the day !
     
  15. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Case!

    I'll tell her you liked them!

    Al
    Thanks Justin!

    No prob with the point, lots of good food on here right now!

    Al
     
  16. blades19

    blades19 Newbie

    Al,

    Youve been a great resource for me over the past two months. Can't wait to try some of your recipes you have on your signature. Going to try you hot and fast method around 280 either this weekend or next to go along with my turkey :).

    Cheers!

    -Blades
     
  17. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank you, I'm glad that you could use some of my recipes.

    Let us know how the butt turns out.

    Al
     
  18. Great looking pulled pork AL. This thread and your hot and fast brisket have inspired me to try hot and fast. I did a butt before at 260* and was pleased with the results but never brisket. I picked up a 9lb packer and a 5lb butt this morning and I'm smoking tomorrow. They are similar thickness in the thickest part so I'm thinking cook times will be similar for the brisket and the butt. I'm shooting for 280* and allowing for about 1 1/2 hrs per lb for the butt so around 7 1/2 to 8 hrs. Did you see a stall when you did yours hot and fast or does 280 power it through the stall?
     
  19. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank you Sir!

    No there was no stall at all, it just powered right thru.

    Good luck & let me know how it worked for you.

    Al
     
  20. Hi AL. So I smoked the butt and brisket yesterday and it turned out great. All rubbed up and on the smoker at 8am smoker at 280*. Had a probe in the point one in the butt and one on the grate. The butt IT climbed at a steady pace ( quicker in the first three hours but steady). The point raced to 193* in about 31/2 hours and stayed there. At 5 hours I thought I better check how done it was with an instant read therm. The point was getting close to probe tender and at 193*. The flat read 166* and was tough as hell. At 6 1/2 hours I had to separate the point and wrap it and into the cooler. I wrapped the flat still at 166* and let the butt go another hour. Pulled the butt and it joined the point at 7 1/2 hours. The flat climbed fast after I wrapped it and hit 205* at 8 1/2 hours. Rested everything till 6:30 pm and then had a great dinner. I would say it was as tender and juicy as any butt or brisket I've done before. The bark was real good but a little soft on the flat from wrapping. I will do it this way from now on. I made some buns some roasted brussel sprouts and pasta with Alfredo sauce to go with the meats. I didn't get any pics. I worked Saturday and left my phone (which is also my camera) in my tool pouch. Got it now so I might take pics of the leftover sliced brisket when I get home. Thanks for the inspiration to try this method
     
    Last edited: Nov 14, 2016