High heat pork butt?
- Thread starter Kirby
- Start date
Dave Russell
TVWBB Honor Circle
Finished temp doesn't matter, but it will probably be more like 205* if cooking that hot and finishing in foil.
Just remove the water pan altogether and cook top rack only in pans. Not my cup of tea for the texture and greasiness, but lots of folks do it and might post more tips regarding trimming and AJ in the pans, etc. I wouldn't wait too long to foil, and your window of doneness will be quite short so be careful with it.
Just remove the water pan altogether and cook top rack only in pans. Not my cup of tea for the texture and greasiness, but lots of folks do it and might post more tips regarding trimming and AJ in the pans, etc. I wouldn't wait too long to foil, and your window of doneness will be quite short so be careful with it.
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Is it just that the fat and tissue in the butt doesn't have time to dissolve and absorb into the meat? </div></BLOCKQUOTE>
It's the fat and rendered connective tissue that does not have time to drip away.
Whether or not this is an issue depends on how long the butt cooks - and whether the amount of 'leftover' fat is more than one what usually has with a low/slow cook.
It's the fat and rendered connective tissue that does not have time to drip away.
Whether or not this is an issue depends on how long the butt cooks - and whether the amount of 'leftover' fat is more than one what usually has with a low/slow cook.
Kirby -- 300-350 has become my preferred method for pulled pork. I use a well foiled empty water pan to ease in clean up of the mess that renders out, and I don't really feel that there's any more fat than a lower/slower cook. If there is, that's when you need to be selective while pulling.
Chris in Louisiana
TVWBB All-Star
Kirby, did you ever try it?
Mike Willis
TVWBB All-Star
My first pork butt was "low and slow" my second was high heat. Every pork butt since those two has been HH. I take them off when they're probe tender and keep them wrapped in foil for 1-2 hours for continued fat rendering. While there is some fat remaining when I pull the meat, I find the convenience and shorter cook time to be worthwhile for me. Plus, no water pan to clean (like Jon Des mentioned, along with being selective about fat when pulling) and no overnight monitoring of the smoker is something I prefer... but that's just me...