Quick Butts

[hardcookin]

I decided that 11:00 in the morning I was going to do a couple quick 8lb butts for freezer stock.
I put the butts on at noon...for rub I used Plowboys Yardbird rub. Smoking temp was 291. I put the butts in a pan when they hit 170 and covered.

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• hardcookin
• Oct 27, 2016

I pulled the butts @ 6:05pm IT was 204 and the other was 207.
Total cook time 6hrs. I got about a 1/4 pan of juice.

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• hardcookin
• Oct 27, 2016

I pulled the 2 butts and I got a full pan of pulled pork.

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• hardcookin
• Oct 27, 2016

This morning I will be vacuum sealing and putting in my freezer.

 

[pc farmer]

That's some good looking PP.

I love hot cooks.

 

[boykjo]

Nice................

 

[dirtsailor2003]

Looks great! I do all of my butts hot and fast now. Only way to do it!

 

[SmokinAl]

Nice job Doug!

That PP looks fantastic!

I love how you can do a quick butt smoke nowadays!

Point!

Al

 

[hardcookin]

That's some good looking PP.


I love hot cooks.

Thank you Adam!

Nice................Thumbs Up

Thanks

Looks great! I do all of my butts hot and fast now. Only way to do it!

I agree...I haven't been about to tell much difference between low and slow & hot and fast.

Nice job Doug!

That PP looks fantastic!

I love how you can do a quick butt smoke nowadays!

Point!

Al

Thank you Al
It sure is nice to knock them butts out quick. Thank you for the point. Thumbs Up

 

[boykjo]

I still prefer the low and slow method between 225 and 250. seems to dry out a little when going with higher temps ...but still good

 

[tropics]

HC That looks great I like to add a little liquid when I pan them Points

Richie

 

[hardcookin]

I still prefer the low and slow method between 225 and 250. seems to dry out a little when going with higher temps ...but still good

Most of that juice is from the cook. With my smoker I haven't had much trouble with things drying out.
Boyko there is nothing wrong with low and slow that's been used for years with good results.
Edit: Some of my hot & fast is I don't want to tend fire for 12hrs.

HC That looks great I like to add a little liquid when I pan them Points
Richie

Richie when I pan I start out with a little apple juice. When I pull the butt I have about a 1/4 pan of juice. I strain it and then mix some in with the PP. I feel that is what gives the butt some of it's flavor.
Thanks so much for the points. Thumbs Up

 

[tropics]

 

I still prefer the low and slow method between 225 and 250. seems to dry out a little when going with higher temps ...but still good

Most of that juice is from the cook. With my smoker I haven't had much trouble with things drying out.
Boyko there is nothing wrong with low and slow that's been used for years.
 

HC That looks great I like to add a little liquid when I pan them Points
Richie

Richie when I pan I start out with a little apple juice. When I pull the butt I have about a 1/4 pan of juice. I strain it and then mix some in with the PP. I feel that is what gives the butt some of it's flavor.
Thanks so much for the points.

I figured you added some liquid or a quarter pan of juice from just the meat would + jerky Nice job it looks great I'm hungry now.

Richie

 

[b-one]

Looks great, I'm hoping to spin a butt this weekend!

 

[hardcookin]

Looks great, I'm hoping to spin a butt this weekend!

b-one sounds like that could be interesting.