Pork Butts...Hot n Fast!

[jcnaz]

The guys at the fire station where I work wanted pulled pork for dinner. I brought my WSM and a bag of Weber briquettes in with me.
I have always used low and slow, but have been wanting to try a hot n fast cook for a long time. I figured that I will let these guys be my taste testers.
This is also my first time using the Weber briquettes, so let's see how it goes!

I am following the hot and fast instructions from the Virtual Webber Bullet (http://virtualweberbullet.com/pork4.html) pretty closely. I was out of apple chunks, so I am using chips.

Charcoal ring 1/2 full, with a chimney of lit on top:




Two bone-in butts, about 7lbs each. Trimmed and rubbed with stuff that I threw together, and refrigerated over night. Empty water pan wrapped in foil:


Smoking right along! 300°ish on the lid thermo, 340° on the grate per my Dot:


TBC...

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[mhiszem]

Can't wait to see the end results!


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[jcnaz]

3 hours in. Running steady at 340°:



Foiled and going for 2 hours more:



They are already in the 170-175° range internal. I may check them in 1 hour and see where we are...

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[iCARRY]

You will be very close to being finished. That's how I have done my last few butts, only difference is mine are boneless.


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[jcnaz]

They probably we're done at 4 hours.
We ran a call, and when we returned it had been about 4 hours and 40 minutes total cook time. The internal temp of the butts was 208°, and probed very tender. The WSM had climbed to 360°.

They are still foiled and wrapped in a cooler. We will see how they are in a couple of hours.

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[Mike in Roseville]

Looks good John!

I have never done pork butts hot and fast on my WSM. I am going to have to give that a try.

I assume all the vents are wide open?

Also, please report let us know what you think about the Weber Briquettes. I normally like to run Stubbs in my WSM, so I passed on extra bags of Weber to cash in (hopefully) on the Stubbs Labor Day Sale next week.

-Mike

[iCARRY]

208, they will be so tender. Hope it's good.


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[jcnaz]

Well the Weber charcoal is good stuff. I started with two chimneys of briquettes, ran 350° for almost five hours, shut it down and this what I got back:


The pork was very good. It sat in my cooler for over three hours before we had a chance to eat. The internal temp was still 160°! I nearly burned my hands trying to pull it.





I will definitely use this hot n fast technique again! I want to dial it in with more constant supervision at home, without being called away.
Nice to have another tool in the box!




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[jcnaz]

Looks good John!

I have never done pork butts hot and fast on my WSM. I am going to have to give that a try.

I assume all the vents are wide open?

Also, please report let us know what you think about the Weber Briquettes. I normally like to run Stubbs in my WSM, so I passed on extra bags of Weber to cash in (hopefully) on the Stubbs Labor Day Sale next week.

-Mike

Thanks Mike!
I did have the vents all wide open.
The Weber charcoal reminds me of Stubb's so far. I will have to try a few more cooks before I give my final opinion, but so far so good.

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[Mike in Roseville]

Looks really good! I think I'll try this next time I do bone-in butts (so I can start early and end early).

Thanks for sharing!

[LazeeRobotz]

I've never done hot and fast before. Definitely piqued my interest. Looks amazing.


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[Big Dawg]

I've never done hot and fast before. Definitely piqued my interest. Looks amazing.

Exactly what I was going to say ! !





BD

[TheDude]

We've done our last few butt cooks hot and fast. Didn't wrap last time. That is an important step.