TVWBB 1-Star Olympian
It used to be called the " Kick *** " method for high heat butts or briskets.Can you share your high heat details please.
Bone in or Boneless?
Wrap? Foil boat? leave it till the end?
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 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...