butt

[Corey Elks]

If you can do brisket at high temps, is there any reason why you cant do butts at higher temps as well?

 

[Paul H]

Corey, you can do butts at high temp but I prefer to let them render over time. I've done them high heat and prefer the flavor of low and slow

 

[Teddy J.]

Corey, I've done a few high heat butt cooks, only when I don't have the time for low and slow. It's still great, but as Paul stated there isn't sufficient time in my opinion for the fat to render out of the butt. This ends up with a bit fattier end product, and portions of the butt that likely aren't as tender as others. However, unless you are a BBQ fanatic like most of us on here, it will still be better than anything you've bought over the counter before, and you're friends probably wouldn't notice the difference.

My advice if you are going to do this, would be to add alot of extra smoke on the front end before you foil. Just as you do with high heat brisket cooks. Give it a try and see what you think! You may be pleasantly surprised.

 

[Corey Elks]

ive been reading and if you go low and slow it says ( in forum ) to foil around 170 and put back on pit till done. Wont the foiling turn the bark soft? thanks

 

[Teddy J.]

Check out this link for cook time and temp --> http://www.kickassbbq.com/Quick_Cook_Boston_Butt.htm

You can alter the tail end and unfoil to have the bark stiffen up, that's what I do. Bark is very important to me, especially on butts. And they are so forgiving the product will turn out fine regardless.