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

[SmokinAl]

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

I'm so glad it came out good for you!

The whole meal sounds absolutely delicious!

I wish you had got some photo's and you could have started your own thread.

Well maybe next time!

Nice job!

Al

 

[jnet]

Hey Al, newbie question. I have two butts weighing in at about 9.6 lbs each, Kroger has them on sale at .99 lb. Anyway, I know to go by the temp but if it's approximately 1.5 hours per lb of meat is this going to take 28 hours?

 

[hardcookin]

Hey Al, newbie question. I have two butts weighing in at about 9.6 lbs each, Kroger has them on sale at .99 lb. Anyway, I know to go by the temp but if it's approximately 1.5 hours per lb of meat is this going to take 28 hours?

Al is probably busy dealing with hurricane Irma.

I don't know what temp your smoking at. But approximately 1.5 hours and that would be for the heaviest butt. Not both.
You want to pull at 205 or check for good bone wiggle on your butt when you pull it.

 

[SmokinAl]

What Doug said is right on. You just take the largest butt & use that as your time estimate.

At 225 my butts usually take about 2 hours per pound. So for 2 - 10 lb. butts I would figure about 20 hours.

Al

 

[jokensmoken]

I've also been an "all night at 220°" for PP till this spring when time constraints dictated I finish in 10-12 hours...
After asking for some advice on the forum here Bear sent me Cliff Carters way; following his advice and technique I smoked them at 280°-300° and finished pulled and served 6 butts (about 53 pounds) in less 12 hours and they were GREAT...I've since done 8 more butts this summer the same way with exceptional results...
I'm with you Al...I won't be doing PP at 220° ever again unless I'm just bored and killing time.

Walt.

 

[Bearcarver]

I've also been an "all night at 220°" for PP till this spring when time constraints dictated I finish in 10-12 hours...
After asking for some advice on the forum here Bear sent me Cliff Carters way; following his advice and technique I smoked them at 280°-300° and finished pulled and served 6 butts (about 53 pounds) in less 12 hours and they were GREAT...I've since done 8 more butts this summer the same way with exceptional results...
I'm with you Al...I won't be doing PP at 220° ever again unless I'm just bored and killing time.

Walt.

I'm glad Cliff's method worked good for you, Walt!!

I had no reason to doubt it would be good, even though I never tried it. I knew Cliff wouldn't steer me wrong.

He's a Good guy & he's been doing hot & fast for a long time.

Bear

 

[berrya]

After seeing MossyMo's thread with PP on a pretzel bun. I asked Judy if she thought she could bake some pretzel buns.

She said yes & I had a butt in the freezer, so the adventure begins. I have always smoked butt's at 210-225 for 18-20 hours.

But after my success with the hot & fast brisket on the Lang, I knew I had to try that with a butt. Here's what I started with.

10-17-16 1.JPG

• SmokinAl
• Oct 18, 2016

There really wasn't much trimming to do, just a little here & there.

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• SmokinAl
• Oct 18, 2016

I just rubbed it down & got the Lang fired up.

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• SmokinAl
• Oct 18, 2016

The next thing on my list is a spotlight out in back so I don't have to wear the light on my head.

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• SmokinAl
• Oct 18, 2016

There she is ready to go. I had some scraps left over from a bacon slicing session & put them on the top rack.

Thought it would give the butt a little flavor boost.

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• SmokinAl
• Oct 18, 2016

Six hours in & the IT is 162. The Lang has been right at 280 all morning.

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• SmokinAl
• Oct 18, 2016

Time for Judy to make the buns. She just followed a recipe from King Arthur.

http://www.kingarthurflour.com/recipes/pretzel-sandwich-buns-recipe

Here they are ready for the spa treatment.

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• SmokinAl
• Oct 18, 2016

Thirty seconds on one side.

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• SmokinAl
• Oct 18, 2016

Flip!

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• SmokinAl
• Oct 18, 2016

And thirty seconds on the other side.

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• SmokinAl
• Oct 18, 2016

Then onto a baking sheet. Make a slice in each one & add a sprinkle of sea salt.

Note to self: Next time make the slices a little deeper. I was the cutter & we both thought the slices weren't deep enough.

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• SmokinAl
• Oct 18, 2016

Here they are straight out of the oven. I can't believe how good these things were.

They taste just like a soft pretzel, chewy & delicious!

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• SmokinAl
• Oct 18, 2016

OK back to the butt. It is at the 9 hour mark & the IT is 192.

Were getting hungry, so to speed things up I put it in a foil pan with a little apple juice, covered it & back into the smoker.

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• SmokinAl
• Oct 18, 2016

It hit 203 in about 1 hour, so the total time was 10 hours.

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• SmokinAl
• Oct 18, 2016

As you can see the bone pulled out clean.

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• SmokinAl
• Oct 18, 2016

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• SmokinAl
• Oct 18, 2016

I prefer to pull the pork by hand, that way if there is any un-rendered fat I can just get it out.

I really don't like taking a bite & getting a big hunk of fat, but that's just me.

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• SmokinAl
• Oct 18, 2016

All pulled & ready for the finishing sauce. We like SoFla Q'uers, been using it for years.

There are several good one's out there. Chef Jimmy J has a good one too.

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• SmokinAl
• Oct 18, 2016

A little squirt of finishing sauce & a good toss.

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• SmokinAl
• Oct 18, 2016

And it's ready for those awesome pretzel buns!

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• SmokinAl
• Oct 18, 2016

Judy likes hers plain, no BBQ sauce or slaw. She took a bite before I could get a photo.

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• SmokinAl
• Oct 18, 2016

I like BBQ sauce on mine, sometimes slaw too. We didn't have any slaw, so it's just BBQ sauce this time.

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• SmokinAl
• Oct 18, 2016

Two things about this smoke stand out.

Number one is Judy's pretzel buns were amazing!!!

Number two is smoking a butt at 280 will be the way I do it from here on.

This is by far the best PP that I have ever made.

The meat had the perfect texture, flavor, juiciness, & the perfect amount of smoke flavor.

And I didn't have to do an all night smoke.

I think it may be the time to sell my WSM's & BBQ Guru setup.

Thanks for looking folks!

Al

Al,

Are you still smoking your Butts at a higher temp?

 

[SmokinAl]

Al,

Are you still smoking your Butts at a higher temp?

Yes I am, unless they need to be done for lunch. Then I'll do an all nighter on the WSM at 225.
Al

 

[HalfSmoked]

Sounds great didn't see this before. However get mind out of gutter I cracked up when I read your thread heading.

Warren

 

[fullsmoke]

Looks great al them buns too wow I just can’t bring myself to do hot and fast lol !

 

[phathead69]

Looks awsome

 

[SmokinAl]

Thanks fellas!
Al

 

[petehalsted]

Amazing as always, Al. Are you sure the Pulled Pork was that good, I suspect those Pretzel buns would have made anything taste great! LOL

 

[SmokinAl]

Amazing as always, Al. Are you sure the Pulled Pork was that good, I suspect those Pretzel buns would have made anything taste great! LOL

Your right Buddy!
The pretzel buns were definitely the star of the show!
Al

 

[kyjack]

Looks great and those Buns wow! Smoking 2 now at 280 gonna havta get the wigey to make thise buns . Thanks for sharing the post.

 

[SmokinAl]

Looks great and those Buns wow! Smoking 2 now at 280 gonna havta get the wigey to make thise buns . Thanks for sharing the post.

Happy to help you, and yes the buns are to die for!
If you get the chance to make them, they really up the presentation appeal.
And they really hold together good even with all the juicy PP & cole slaw.
Good luck & let me know how you like the hot & fast method.
I'm hooked on it & won't do it any other way unless I have to do an all nighter.
Al

 

[kyjack]

Happy to help you, and yes the buns are to die for!
If you get the chance to make them, they really up the presentation appeal.
And they really hold together good even with all the juicy PP & cole slaw.
Good luck & let me know how you like the hot & fast method.
I'm hooked on it & won't do it any other way unless I have to do an all nighter.
Al

I'll let you know for sure how they turn out, So far they look great. 7 hrs in and the IT is 185 si I backed the heat down to 215 or smoke setting to get a good smoke on the back end. also spraying with apple juice every few hours. probably another hour to go.

 

[Rings Я Us]

Al,
you still have those Bamboo trees? I think you could use those and make some tiki torches for lighting. :D

 

[phatbac]

Those look frickin awesome! Good Job Al!

Happy Smoking,
phatbac (Aaron)