22" WSM High Heat Butts and Picnic & Beer Can Chicken

[Mike Stevenson]

I was at my friend Brian's house today for his "22" WSM High Heat Butts and Beer Can Chicken" bootcamp and snapped some pics. The last pics are of the sliced pork butt "money mu$cle" and it was great!

 

[Jim Lampe]

HolySmokes Mike, your last two photos got my stomach growling for breakfast now!
FANTASTIC!!

 

[Gary H. NJ]

Wow. I appreciate the documentary too. It looks like the bark on the high heat butts is more like a roast; not the crust of low&slow. Interesting to me -- I've never done high heat. Thanks again.
p.s. Green grass and short sleeves? What planet do you live on? I'm still knee-deep in the cold white stuff here in NJ.

 

[Brian Moriarty]

I might as well delete my pics, those look fantastic!

 

[Dave/G]

I knew I should have bought a blue one. Nice pics

 

[Mike Stevenson]

Thanks for the kind natured words.

 

[Jason Simonds]

For the High Heat Butts, how high is the heat? Is there anything in the pans, like apple juice or cider vinegar?

I've seen the threads about high heat briskets but haven't really seen much on high heat butts.

Do you cook to pulling temps or is it like the high heat briskets and you cook until the probe goes in like butter?

 

[Justin W]

I have the same questions as Jason.

 

[Brian Moriarty]

I put Apple juice in the pans. I did not pull the butts, they went home with friends, my goal was to nail the money muscle, and I think it was on!

 

[R L Bagwell]

Originally posted by Brian Moriarty:
I put Apple juice in the pans. I did not pull the butts, they went home with friends, my goal was to nail the money muscle, and I think it was on!

Brian, at what temps did you smoke dem butts? I've always wanted to try a butt on my Holland Grill(with one burner only, it runs at a constant 425 F or it's off)but was afraid of turning it into a leathery door prop.