Hot and Fast Pork Butt on WSM


 
Dustin Dorsey

Dustin Dorsey

TVWBB Hall of Fame
Hot and Fast Pork Butt


I decided to cook a pork butt this weekend. I wound up cooking this one hot and fast around 325 to 350.


7.5 lb pork butt.


Injected with the Chris Lilly Championship injection.


Rubbed up. This is a rub of my own creation I'm working on. I'm pretty happy with it. I may post it once I get it perfect.


Fired the WSM with KBB and pecan chunks. I had to use a skewer to keep the temps in the 325 range but once I got it dialed in it stayed steady for the 5 hr cook.


That dial definitely doesn't say 300+ degrees. I think its near dead. It reads 150 cold.


This is before wrapping at about 165 degrees. I wrapped with no liquid and mainly because I wanted the butt to cook evenly with the high heat.


Taken off at about 205 internal. The bone pulled out clean.


Pulled pork.


Another pulled shot.

This PP turned out excellent. I'm much more confident holding higher temps on the WSM. The final product was very close to cooks I've done at lower temps. This cook was very similar to the high heat version Chris posted on the Virtual Weber Bullet:

http://virtualweberbullet.com/pork4.html

I just substituted my own rub and waited a little longer to wrap.
 
Great looking PP Dustin. I did a HH butt awhile back and was quite happy with the results also, took about 4 1/2 hours.
Interested in what you end up with your rub when you get it where you want it, always like trying different rubs.
 
Congrats Dustin. That PP looks perfect. At some point I think you guys will convince me to do HH, at least as a test.
 
Dustin, how would you compare this HH to your low and slow for flavor and tenderness? It looks delicious.
 
Dustin, Now thats a great looking looking Pork Butt to start with.

20161002_075317_zpsr3exy0ox.jpg


Smoked and pulled to perfection.
 
Dustin, you nailed it!
In your opinion you say that high heat cook IS CLOSE to the low heat cook.
Which is the difference in tour opinion ??
 
Looks great Dustin! I have a big old pork shoulder that I want to cook but not really interested in going the distance. I think I just found the solution.
 
Enrico Brandizzi said:
Dustin, you nailed it!
In your opinion you say that high heat cook IS CLOSE to the low heat cook.
Which is the difference in tour opinion ??
Click to expand...

I still prefer low and slow. The difference is probably in how even the cook is. I had a couple of parts not quite as tender as the rest but since I pulled and shredded it you can't tell. I think cooking hot and fast is a great tool to have in your skillset. I do think I'm getting better smoke flavor because my WSM is breathing better. I'll probably wind up cooking most things at 275 when it's all said and done. When I cook at 225 my lower vents are almost completely closed. I did enjoy having no stall at all.
 
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