Rapid fire pork butt

[Wreckster]

I wanted to try something different with a rather affordable shoulder. 9lb, I started at 12, 325 with a smoke tube, just about ready for a wrap and send it to 205. Smells right, I’m curious if the meat will tenderize well enough vs low and slow.
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[mr_whipple]

Looks like things are moving along nicely. If you're gonna wrap it, I would drop the temp from 325. High temp I cook my butts is 265 maybe 275 sugar in the rub dependent.. See where it is with an accurate thermometer, and wrap somewhere around 165ish... then go to probe tender.

 

[Wreckster]

I wrapped at 165. Normally I wouldn’t run anywhere near this temp, but I figured the worst I could get is sub par Q, worth the test to see if I can do an afternoon butt.

 

[mr_whipple]

You're still running 325 wrapped? I'm not sure how that's going to work out as I've never done it. Paper or foil?

 

[Schwarzwald Metzger]

I wanted to try something different with a rather affordable shoulder. 9lb, I started at 12, 325 with a smoke tube, just about ready for a wrap and send it to 205. Smells right, I’m curious if the meat will tenderize well enough vs low and slow.
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Nice man

 

[Wreckster]

Foil. Still 325, I know it’s super hot but this is an experiment. Pizza ready to throw down should this fail miserably, but I’m sure it’ll at least be edible.. maybe.

 

[mr_whipple]

Rock on. I'm cool with experiments. What are you looking to do? Pulled pork for sammiches or some other purpose? Also, more pics or it didn't happen

I just think you're going to end up with some really mushy grainy stuff and I'm cool with being wrong. Love to see how this plays out.

 

[Wreckster]

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Sammiches or just general picking. Touch on the soft side as expected, but not overall too bad. I’d do this again if in a rush. Finishing sauce and serve.