Due to lack of preparation and a hangover....


 
Tony R

Tony R

TVWBB 1-Star Olympian
I had to do a high heat cook for a pork butt. No water pan and seasoned only salt, pepper, onion,and garlic powder. Temps were @ 300-350

Pork butt was not trimmed or anything. Fat cap down!

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After 2 hours

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Meanwhile Maribel made a super hot salsa

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Then I saw a happy tomatillo...
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To be continued....
 
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Enjoying a cold beer and watching some football
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Done after 4 hours and 45 min!!!!:wsm:

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Pulled to make tacos
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Plated with ensalada de nopales (cactus salad)

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Thanks for looking
Tony and Maribel
 
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Tony you didn't need a water pan or trimming in the first place...GREAT JOB! BTW why didn't you use your mini? Turned out the best butts in that little guy
 
KeithFWI said:
Tony you didn't need a water pan or trimming in the first place...GREAT JOB! BTW why didn't you use your mini? Turned out the best butts in that little guy
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I didn't think about the mini for this cook. But next time I may use it.
 
Jeff GB said:
Looks like a nice tray of Pulled pork. How was it compared to low and slow?
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It was not as moist as my regular 10 hour smoke. Still good and would definitely do it again if I had to. And since I didn't foil I had no juices to mix in after I pulled the pork.
 
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