High heat Butt

[Dave White]

I tried a high heat cook on a 7# pork butt. It was one of my best cooks. I opened all of the vents 100% and let her rip.It came out moist and tender with a good bark. I had been reading about high temp cooks and thought I would give it a try. Butts are very forgiving though. Has any one tried this on ribs?

 

[K Kruger]

I always do ribs at higher or high heat. Don't see the need to low/slow unless the meat comes from heritage pork. My last two cooks were spares, SL cut, one in Conn yesterday, the other at home last week. Both were done at ~325 for the smoking phase, 350 for the foiled. Came in at < 3 hrs each cook, were pull-off the-bone tender, and were enjoyed by all. Both were WSM cooks.

 

[Ken_K]

I love high heat for butts, I did a 9.5lb butt on Smoke Day with high heat, ran temps of 350 or higher, ran about 5 hours total, 3 hours in smoke and about 2 hours in foil, came out great. I can't see me doing them any other way.

I have also done back ribs the way Kevin Kruger does and they came out fantastic as well. I have yet to try the spares at ~350 but I am going to.

 

[Dave L.]

High heat works great. I just put 15-20 lit coals on a full ring, put the meat on, close the vents about half and walk away. I never wait for it to come up to temperature. Whatever temperature the WSM runs at is fine. It's usally around 300 degrees lid plus or minus twenty degrees.