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Pork butt

 
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daddywoofdawg
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PostPosted: Sat Nov 03 12 4:07 pm    Post subject: Pork butt Reply with quote

In the hot and fast method,what is the cook temp for a butt?I'd like to try the method for vending.Do you foil at any point?
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SoEzzy
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PostPosted: Sat Nov 03 12 6:11 pm    Post subject: Reply with quote

When I've cooked butts hot and fast, I cooked them around 350°, and foiled at about the 2.5 - 3 hour mark, (155 - 165° internal), cooking 8.5lb butts this way you can have them finished to pulling in about 5 hours or just over.

See disclaimer below! Wink
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daddywoofdawg
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PostPosted: Sun Nov 04 12 3:42 am    Post subject: Reply with quote

Do they still have the smokey flavor of a long slow smoke? if so I'll give it a try.
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SoEzzy
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PostPosted: Sun Nov 04 12 4:01 am    Post subject: Reply with quote

No they don't have as much smoke, but they do have a smoked flavor rather than just an oven roasted flavor!

Probably 45 - 50% of the smoke of a low and slow cook.
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swpierce1



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PostPosted: Mon Nov 05 12 10:22 pm    Post subject: Reply with quote

If you leave them unwrapped for another 1 - 2 hours longer but drop the temp to around 250 at the 2 1/2 hour mark, they do get a little bit more smoky flavor. I will wrap them at about the 3 1/2 - 4 hour mark and let them finish off for another hour or two depending on the size and internal temp. I get them to an internal temp of 198 minimum.
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frankncali
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PostPosted: Thu Nov 15 12 6:39 am    Post subject: Reply with quote

SoEzzy wrote:
No they don't have as much smoke, but they do have a smoked flavor rather than just an oven roasted flavor!

Probably 45 - 50% of the smoke of a low and slow cook.


With smoke only penetrating the meat until about 140 do you think you could go at a lower temp until then and then raise temp and get a faster cook time.. or rather enough of a faster cook time?

I do butt unfoiled until 160 and then foil... hurts the bark a bit but here in socal people dont really seem to like the bark that much on their plates or in their sandwiches.

I have never tried fast and hot but keep reading where some very good bbq's like the method
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1MoreFord
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Joined: 28 Jun 2005
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PostPosted: Thu Nov 15 12 7:19 am    Post subject: Reply with quote

frankncali wrote:


...With smoke only penetrating the meat until about 140...


frankncali,

This is one of the most repeated mistakes in BBQ and you've been duped by others Mad , who repeated it Mad , into repeating it here. Smile

Smoke ring formation is said to stop around 140°. Smoke flavor keeps adding on until you foil it or finish cooking it. Wink
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NaughtyNurse
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PostPosted: Fri Jan 11 13 6:54 am    Post subject: Reply with quote

I would think the smoker/fuel used would make a big difference in smoke flavor. I did a couple last weekend on a Good-one using charcoal with apple wood at 300-325°, foiled at 3.5 hours, done in 5.5. I thought it had a good smoke flavor and ring.
Keep in mind that the amount of smoke flavor desired can vary ALOT.
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BluDawg
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PostPosted: Fri Jan 18 13 1:23 am    Post subject: Reply with quote

I cook mine at 300 no foil



Sweet Pork-a-licious smoky goodness.
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macattack756
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PostPosted: Thu Apr 28 16 11:40 am    Post subject: Hot and fast! Reply with quote

A buddy of mine went down to Georgia and took MM's class and came back full of great info. I started cooking my butts 300 degrees using peach wood. My customers and myself think that my pork is better than ever! ! I wrap at 165 and go until 200. Fantastic! ! The real upside is that I've cut my cook time in half!!
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