Pork butt hot and fast

Discussion in 'Pork' started by bigbluecue, Aug 19, 2017.

  1. bigbluecue

    bigbluecue Newbie

    Did my first pork butt hot and fast today on the wsm. Averaged about 300 fir 6.5 hours. Butt was 11 pounds, but after I trimmed off the skin and fat cap it was probably closer to 9 pounds. Rubbed it and put in the fridge over night. Loaded it on the wsm around 8:30 this morning, water pan covered with foil. Filled the chamber with a little more than a half bag of kingsford blue plus 3 big chunks of wood, 2 apple and 1 hickory. Internal thermometer hit 205 after 6.5 hours. I didn't lift the lid, spritz or touch it at all. It came our juicy and delicious. There was more fat to throw out than if you cook it at 250, but I'm happy with the results. I'll roll hot and fast again for sure.

  2. hardcookin

    hardcookin Master of the Pit

    Nice smoke! And a good learning experience.
  3. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty,I have spun some on the rotisserie 300+ and they cook quick!
  4. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That pulled pork looks great!  Nice job!

  5. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Nice looking pork there..

    Your post speaks volumes to the people that try to smoke butts at the ol' 225 or 230 range and panic when their smoker "spikes" to the 300 range. Man I say ramp that temp up and get some energy in there to do the work..

    Great job and thanks for posting results of 300 temps.. Point
    Last edited: Aug 19, 2017
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking PP!

    I run my pit at 270-280 for butts.

    IMHO, hot & fast is the only way to go.

    Nice job!

  7. I used to do hot and fast but have gone back down. I like the shorter cook times, but I think you sacrifice the rendering and the finished product ends up fattier and less tender than the low and slow butts and briskies.
  8. greg1

    greg1 Fire Starter

    I tend to prefer the way the fat renders out at the low and slow temps as well. I feel you have a longer window on the fat rendering.
  9. zymer

    zymer Fire Starter

    I cook mine hot & fast, but when "done" I wrap and put in a well insulated cooler where it maintains rendering temp for at least a couple hours.  Of course, this negates the "fast" part to some degree, but I don't have to monitor it as I would if left in the smoker.  
  10. hardcookin

    hardcookin Master of the Pit

    Usually smoke butts around 275, but if I am doing a lot of butts I will bump them up to 300.
  11. tallbm

    tallbm Master of the Pit

    +1 for hot and fast.  I wrap my drip pan with the foil to catch all juices and fat.  That way when I wrap (yes I wrap mine) It hasn't lost anything except what may have evaporated or burned off a bit :)

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