Bone in Pork Butt questions

[timothy]

Can you share your high heat details please.

Pit Temp?

Bone in or Boneless?

Wrap? Foil boat? leave it till the end?

It used to be called the " Kick *** " method for high heat butts or briskets.
It is very similar to the high heat brisket thread on here.
Put the butt in a disposable pan FC up ( I use BI butts)
Pit temp 300-325 for 2 hrs. or until I like the color.
Foil add a beer and back on till probe tender which usually takes a few more hours.
can get it done in 5 hrs. but I usually milk the start for more smoke and average 8-9hrs.

High heat Pork Butt - kick a$$ bbq recipe - FINAL RESULTS (PIC HEAVY)

High All, I will be doing a high heat pork butt (combo pack from Sam's) this weekend for a wedding shower we're hosting. So the WSM is unavailable due to unforeseen circumstances (need to find out who took it), so I will be using a 22.5 kettle, which I'm ok with since its high heat. Never...

tvwbb.com

 

[Mark Combs]

I leave the bone in. No need to try and cut it out when it pulls out clean.

I’m 50/50 on wrapping or not; depends on how many I am doing and whether I am cooking other things also. Temp is usually also fluctuating, like starting lower around 225-230 overnight, and may dial it up early morning depending on how things are looking. If I wrap I am using paper as opposed to foil; prefer it better. Nearly always done at least an hour; sometimes up to 4, before I need and will then wrap everything in foil and a towel to place in a cooler. The key is the finish temp for pulling. I will cook to 201-205 internal.