Can you finish a butt with High Heat?

[Teddy J.]

So many people swear by low and slow with pork butts, while others say they get the same result with high heat cook.

Lets say you do low and slow until 160 degree internal temp, and want to speed up the last leg of the cook. Can you then up the temp on the cooker to ~300 and finish it off to internal temp of 190 or so with good results?

 

[Pat McCreight]

I don't see why not. Maybe wait until 165 or 170, though, so you can allow the fat to render during the low and slow.

 

[Tony C.]

sure you can, you can even foil it if you need it done even quicker

 

[Teddy J.]

Is there a method to foiling that won't cause the bark to turn into mush?

 

[Tony C.]

not really. i foil after i get to the desired temp for a few hours and it's not a problem, but if you foil before it gets to temp and finish cooking the bark gets soft. the bark is still tasty, just not as hard as i like it.

 

[dsitterson]

The barks don't really turn to mush for me. I cook or finish at high heat all the time with no problem. I don't really foil to speed up the cook only when I pull off to keep warm or let rest.

I like the outside cut it usually getls eaten first while the butt is getting pulled