anyone try this quick cook butt method?

[DavidD]

http://www.kickassbbq.com/Quick_Cook_Boston_Butt.htm

I am cooking for a group this weekend and will not have time to get the smoker started to finish them, so i thought i would try this method, but worry about messing it up on my first try.

 

[Bryan S]

David, While I myself have posted that link so many times here on the forum, I have yet to try it, Doh! So I'm no help to you. IIRC someone posted about doing their butts that way and they were happy with the results. I see No reason at all why it wouldn't work. HTH

 

[Larry Wolfe]

I have discussed cooking in pans withe Ed before and still don't understand his madness!

I don't like my meat poaching in it's own fat and additional liquid from the beginning to the end of the cook.

If you must since you are in a time crunch.......... I would do the high heat cook without the foil pans and then foil much later in the cook, in the 165-170* range. This way a good deal of the fat has rendered out.

 

[Jim P.]

This is how I do it. Go down to the last post.

Jim

 

[Nick Burns]

I used Bobby Flay's Cuban pork butt recipe. He cooked the butt in 4 hours in a la caja china.
I did it on my grill at 350. It came out great. Not pulled port but chopped nicely. The best part was the bark. It came out like crispy bacon. Bobby cuts it up into bits and mixes it in with the chopped butt. Try it!

 

[Dave Bethke]

I took Ed's class at his house, and I have done a couple of cooks both ways and I like the quick method. I also like the pans, alot less mess with the pans.
I have had #10 butts in the pans before and they turn out real nice.
Problem comes into play if you want to do more than #20 of pork at a time, only one pan fits on each rack.