HH butt by ACCIDENT!!


 
T

Tim (the grillaholic)

TVWBB Super Fan
Its been a while since I used my WSM, (been using my SJG mini WSM) So I decided it was time to get my baby out fire it up! I have only used the (filled)water pan in my WSM, but have never used water in the mini. So I decided this would be the smoke that I just used foil over the water bowl. All went smooth,
03:00, fire up the chimney with 12 lit coals
03:15, place lit on unlit, assemble smoker, and add 9# butt to top shelf.
03:45 close 2 bottom vents to 15%, 3rd vent @ 25%.
04:15, I had the temps holding steady @ 250 (a little high) so I closed the 3rd vent to 15% and went to sleep.
07:20
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smoker temp@327, meat temp @ 168!!
We are not eating until 17:30, (and I dont like to foil for 7+ hours) so I've closed all the vents, and the WSM is now down to 271 meat temp of 172. (Gonna try to keep the temps low to slow the cook down.)
But I have to be honest with ya, I really like the thought of being able to cook a 9# butt in about 4 or 5 hours! Next time, I may have to try this High Heat method a try! (Only this time ON PURPOSE!!
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Glad things are under control. Only major difference doing high heat is you might get some large chunks of fat that haven't rendered but you just have to remove them when you pull it. My dog used to love that part.
 
Cooked some overnight butts for a birthday party last weekend and the temperature was 18 degrees with 10-20 mph winds. I had a spike at 375 and they were done way early. The only drawback was the sugar in my rub burned; I had to cut off most of the bark. Nobody noticed the lack of bark and it was a great success, but if I cook a HH butt in the future, I'll have to revise my rub.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Sample:
Only major difference doing high heat is you might get some large chunks of fat that haven't rendered but you just have to remove them when you pull it. My dog used to love that part. </div></BLOCKQUOTE>
Hmmm, note to self, Don't give the dog pork fat.
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I do HH butts usually... I don't think they taste as good as low and slow but I don't always want to cook for 12+ hours. And I do modify my rub for less sugar if I'm doing high heat. I also use turbinado for HH + brown for low and slow.
 
My first pork butt was a low-n-slow, my second (and every one since then) has been high heat. Unlike dksmith17 I don't notice a difference in taste, but like him I use turbinado sugar as part of the rub.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dksmith17:
I also use turbinado for HH + brown for low and slow. </div></BLOCKQUOTE>

Why? Is the turbinado less prone to burn at HH?
 
I seriously doubt that a 9# butt could be done, as in tender, in 4-5 hours, even if it hit 200 degrees internally. I've done butts at 275-325, and I've done butts at 240ish. I think low and slow makes a difference for the better.
 
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