Hot & Fast Butt/Shoulder??

[C. Howlett]

Reflecting on the fast/hot brisket thread, I now wonder if it's possible to do high heat, fast butt and/or shoulder.

Comments??

 

[Doug D]

High Heat Butt

 

[Ed Pierce]

If you gain too much internal temp, too fast, you will by pass the rendering process - and that can NOT be saved once you over temp the shoulder, picnic or butt. The reason "low & slow" process of cooking shoulders produces a "sweet and moist" product is because of the rendering process which breaks down the collagen in to simple sugars. If you bypass this process totally, then you end up with "cut pork" instead of "pulled pork". Yuk.

 

[Tom Hinkle]

I haven't tried cooking a pork butt at high heat. Other people seem to be saying it works, but it goes against everything I thought I knew about barbeque. But I am open minded and believe in experimenting because a lot of things people are told are not always true. So give it a try and see if you like the results.

 

[Paul H]

Have done a high heat butt in the past. I feel it doesn't taste the same as a low and slow cooked butt. Now brisket on the other hand is a whole nother ball game.

 

[Jim P.]

It might go against the flow but with the method I use for high heat butts, I can't taste a difference.

What it comes down to for me is the amount of time I have to devote to a PP smoke. Finding the 18 or so hours it takes for low and slow is not an easy task. Sometimes it is hard to find the 7 hours it takes now.

Jim

 

[Dale Perry]

I cook my food fast, so fast I cant believe it. Paul, you will see how this weekend. We can let my scores tell me if Im wrong.

Oh boy, more pressure! Just what I dont need.
But to be fair, on the WSM low and slow always worked best for me.

 

[Paul H]

Dale, make sure you remove it from the take out box from Moonlite BBQ before you turn it in

. Looking forward to that chicken.

 

[Rich Langer]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h:
Dale, make sure you remove it from the take out box from Moonlite BBQ before you turn it in

. Looking forward to that chicken. </div></BLOCKQUOTE>Paul, if you keep giving away their secrets, Cooks won't let Judges cook with them any more!

 

[Jimbo B]

Last time I wanted some hot and fast high heat butt, I didn't go to some BBQ joint and try to find it in a box.

 

[danmarks]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed Pierce:
If you gain too much internal temp, too fast, you will by pass the rendering process - and that can NOT be saved once you over temp the shoulder, picnic or butt. The reason "low & slow" process of cooking shoulders produces a "sweet and moist" product is because of the rendering process which breaks down the collagen in to simple sugars. If you bypass this process totally, then you end up with "cut pork" instead of "pulled pork". Yuk. </div></BLOCKQUOTE>

yeah, i never tried high heat but would like to... i'm afraid of shooting past this point you speak off... it's like driving past a gas station you really need... but some people are able to do it successfully.

 

[Bryan S]

I did a High Heat, 2 Butts and 2 Picnics cook 2 weeks ago. Let me tell you the pork came out just fine, some of my best ever. I cranked the heat up, 340-350º lid temp the entire time. Cooked them for 4 hrs then foiled. Pulled the picnics off the WSM after a total of 7 hrs and the Butts after 8 hrs. I let them rest an hr then pulled em and vac sealed. Try it, you'll like it.