British BBQ Society Forums

I couldn't be bothered to put this pork butt on the smoker last night before i went to bed so i decided i'd cook it hot & fast today to see what difference it makes.

So here is my pork butt, it weighed 8lbs. I only rubbed it, didn't bother injecting.


I decided to cook @ 325f so i thought it would be best to use the WSM with my Stoker to maintain a constant high heat.


I decided to cook it naked without foil upto my target temp' and then wrapped in foil and a towl to rest for an hour and this is what i was left with.


After the rest it pulled quite well, although some of the leaner bits were harder to pull apart but if you're short of time or don't want to stay up all night with your bbq i'd recomend having a go, i'll definatly be doing this again.

Thanks for the info, will try soon..........

Eddie

That looks great. Have you posted about the stoker - I shall have to read up on that.

Oh, and your tattoo, what does it say - 'The world is mine?'

Without all of the injections and other faff i normally do with pork at home i found that cooking it hot and fast kept a lot of the juices inside.

I'm still thinking that i might need to try high heat again but this time foiling after 3hrs to see what difference this makes but all in all a very sucessfull experiment.

Brisket is the next one i want to try hot and fast although i think i'll stick to a conservative 325f instead of the 400F that John was talking about the other week.

One of the commercial BBQ product websites I visit regularly does hot & fast this way:

Smoke at 275 for about 3 hours (or about 150 - 160 internal).
Foil wrap with a bit of apple juice poured into the foil. Raise temperature to 300 and cook for another 3 hours.
Take temp. Open foil a bit when it reaches 180 and pull off when it hits 190.

Not tremendously hot and fast, but probably hot enough to boost it through the stall faster.

I haven't tried it yet. My last cook was a pork comp (6th out of 23) and I don't want to experiment in a comp.