Hot Fast Butts - couple questions

[sandyut]

Hi All,

Im thinkin about doing a couple butts Saturday on the Rec Tec. I was sorta thinking about following my brisket temp model;

• 180 (high smoke) for 3-4 hours
• then kick it up to 275 or 300 till done.

The butts will be a costco two pack - i think they run about 8ish lb each.

Should work right? starting about 6-7a should be ready by 6p? no wrapping is planned.

and Rub night before or morning of?

its been too long since I cooked up some butts. And i need me some PP for some of Chilirellenos stuffed pablanos and buns! and of course PP samies!

 

[smokerjim]

I would say you should make it, if going to slow you could always wrap to speed things up a bit. also keep in mind though butts are funny there done when there done.

 

[jcam222]

I’ve been doing my butts at 275 for a few hours and then 300 till done. I’m using charcoal so get plenty of smoke at 275. I cannot tell a difference at all between turbo cooking them and low and slow.

 

[gmc2003]

Density, foiling, and peeking will play a factor in your total time, but I think you'll make it.

Chris

 

[sandyut]

excellent! many thanks!

Ill post up a thread with pics on the cook. shooting for Saturday.

 

[rc4u]

if you put a metal rod thru center it speeds up cooking just like on rotisserie, ive done it. like no stall. I cut off a old rotisserie bar and use it on more than just butts. like 3/8" round or square. 3" out each end. I know again i'm not mr x..

jeff

 

[pc farmer]

if you put a metal rod thru center it speeds up cooking just like on rotisserie, ive done it. like no stall. I cut off a old rotisserie bar and use it on more than just butts. like 3/8" round or square. 3" out each end. I know again i'm not mr x..

jeff

I am not Mr x but I can see how that would help.

 

[rc4u]

i'm telling ya it works.

 

[pc farmer]

i'm telling ya it works.

Yes the rod would transfer heat to the middle of the meat. I see how it would work.

 

[rc4u]

gets shiney good bark if ya spin it. gonna install holes n mounts for two rods on my hollow so I can do 2 at once or 4 chickens.

 

[pc farmer]

gets shiney good bark if ya spin it. gonna install holes n mounts for two rods on my hollow so I can do 2 at once or 4 chickens.View attachment 409183

Ok your in my wheelhouse now. I spin alot of meat over a wood fire

 

[rc4u]

ya cool. all thru 70's n 80's we camped by the lake with all the uncles n parents and Friday nites fire was coals for buried everything meat. course then could camp anywhere on sakakawea the sand was perfect.{{don't tell any body but my wife now was only 16 then, so much younger}}

 

[sandyut]

well, doing them rotisserie is not really an option, so I will go with smokin in the Rec Tec. :)

 

[SmokinVOLfan]

I did a couple butts hot and fast no foil and I personally didn't care for them. Bark ended up too tough and butts were not very juicy. But then again everyone else I have spoken to says they cant taste a difference so I might have just had an off day. Good luck look forward to seeing the pics!

 

[rc4u]

well I use chunks and smokes same as my hollow. and smoke taste is all there. just a way but not always best or chance of for everyone. gudday

 

[EdP]

if you put a metal rod thru center it speeds up cooking just like on rotisserie, ive done it. like no stall. I cut off a old rotisserie bar and use it on more than just butts. like 3/8" round or square. 3" out each end. I know again i'm not mr x..

jeff

I've learned a lot here over the past year, and this gets added to the list.

 

[GaryHibbert]

I've learned a lot here over the past year, and this gets added to the list.

Personally I think that's a great idea. Never thought of trying to cook them from the inside out, and same time from the outside in.
Gary