350ºF Butt

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Shawn W
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350ºF Butt

Post by Shawn W » Thu Sep 17, 2009 9:29 am

I finally tried a HH pork butt and the results were great! As good PP as any I've made. The butt was ~8lbs, nicely trimmed, still a nice fat cap on it.

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Put it on at 10:15am, wet rub brushed on. Dry rub + a little cider vinegar and worcestershire, 2/3 ring unlit lump, 1/3 chimney lit + 4 chunks apple wood:
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By 12:15pm the WSM was up to 350ºF (dry pan, clay saucer) and pretty much stayed there for the rest of the cook.

At 1:30pm (3.25 hours) it reached 165ºF internal:
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I basted on another coat of wet rub and continued cooking:
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Just shy of 5 hours it reached 190ºF internal. It still felt a little too firm but I double foiled and in the cooler thinking there would be lots of residual heat to finish tenderizing.
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2 hours rest later it was still too firm IMO. So into a 325ºF oven for another hour, then another hour in the cooler. It was then FOTB, amazingly tender and juicy (picture is kind of a wash, wrong color setting :(, it had more color than that):
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It had great bark, lots of flavor, I really don't see a downside to HH butt from this cook. Not to mention a strong BACON aroma :).

If there was a downside it's too much grease/dripping smoke with an empty water pan using higher heat.

5 hours was pretty amazing. Next time I'll let it get more tender before removing it, so if it's like this one probably 6 or 7 hours. The residual heat didn't do as much work as I thought it might.

I quite like this brush on wet rub business. Would be even better overnight I think, it sticks to vertical surfaces and is less messy than sprinkling and/or mustard slather.

2 thumbs way up from me for HH butt. This one really had me cursing the time spent on overnighters trying to hold it steady at 225ºF, what a waste of good night's sleep. :)

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Squeezy
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Re: 350ºF Butt

Post by Squeezy » Fri Sep 18, 2009 4:44 pm

Sounds like you got it cooked OK .... however, I never cook my butts that fast & hot. 220 to 230F for whatever time it takes, resting for as long as it takes to get down to about 140F before pulling....
Sure looked good.
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Re: 350ºF Butt

Post by Burtess » Fri Sep 18, 2009 4:48 pm

High heat butts are the cats ass!!

I recently began doing them this way on the WSM and the results are easily more moist and just as tasty as doing them at ~240F....

Looks great Shawn!

Burt :)
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Squeezy
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Re: 350ºF Butt

Post by Squeezy » Fri Sep 18, 2009 5:32 pm

VVVVery interesting !!!!!! b5a
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Re: 350ºF Butt

Post by drunken monkey » Sun Oct 11, 2009 3:06 pm

Next time you do a high temp butt, place the meat in a foil pan fat side down. Smoke for 3 hours and the cover tightly with foil for 1 hour then remove the foil and smoke for another hour. It should be ready to pull like a 12 hour butt. I started doing this instead of overnight cooks and I'm very happy with the results. I think you can taste more of the spice rub this way.

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Re: 350ºF Butt

Post by dannyboy » Sun Oct 11, 2009 9:39 pm

A trick to keep the fat from smoking with the water pan empty is to line it with foil - use the wide stuff but leave a 1/2" of air gap between the foil and bottom of the pan.

Dan

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