Has anyone tried this? I have been cooking briskets at 350-400F and had excellent results every time. Has anyone tried this with a pork butt? If so, what internal temp did you have to cook to in order to get it tender enough for the probe to go in easy? I find that temp is about 208-212 for brisket. Thanks in advance!

Have not tried cooking at temps that high, I usually use 275-300F for pork shoulder, but regarding internal temp, as tenderness is not the issue, "done" for slicing can be around 175-180deg, "done" for pulled pork at 200-ish deg.

Interested to hear how it turns out. The last one I smoked was 9 pounds. Smoked very low (no smoker thermometer). Pulled it off when it hit 200 inside. Solid 16 hours. Was fantastic.

1 hour in the instant pot will also do the trick, but where's the sense of accomplishment?

I tried this once.

The outside was burnt to a crisp before I could reach internal temps that were high enough.

With pork shoulder, something magical happens at about 194 degrees, where the connective tissues liquefy.

I have done briskets hotter with moderate success. I won't try pork at above about 250 - 300 again. I prefer 225 to 275, but that can take 15+ hours.

Interested if any have had different results, though.

That is only way I will do a pork butt. 375 until temp is 160-165 then wrap until 190-195 and remove and put in a cooler until you are ready. Takes about 5-6 hrs instead of all day/night and results are the same.

aggolfer said:

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That is only way I will do a pork butt. 375 until temp is 160-165 then wrap until 190-195 and remove and put in a cooler until you are ready. Takes about 5-6 hrs instead of all day/night and results are the same.

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Not sure we went to 375, but this is similar to what we do also. Temps are just nominally different.

lol say what with those temps?

I've never specifically done a hot and fast cook on a pork butt, but wouldnt think it would vary too much from a lower temperature cook. Only thing is make sure you do wrap in foil at some point so you protect the bark/outer layers from drying out too much while the middle part of the meat is getting to temp, you dont wont a crunchy/burnt bark. It should be plenty tender to be pulled apart for pulled pork around 200 but like always, check to make sure it probes right.

As a side note, I'm surprised you normally take briskets up to 208+, I know every piece of meat is different but I'm usually around 196-204 most times on my briskets and feel like if I waited until closer to 210, it would just shred apart when I tried to slice.

agfan2013 said:

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I've never specifically done a hot and fast cook on a pork butt, but wouldnt think it would vary too much from a lower temperature cook. Only thing is make sure you do wrap in foil at some point so you protect the bark/outer layers from drying out too much while the middle part of the meat is getting to temp, you dont wont a crunchy/burnt bark. It should be plenty tender to be pulled apart for pulled pork around 200 but like always, check to make sure it probes right.

As a side note, I'm surprised you normally take briskets up to 208+, I know every piece of meat is different but I'm usually around 196-204 most times on my briskets and feel like if I waited until closer to 210, it would just shred apart when I tried to slice.

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Some people like brisket that way for some reason (where it shreds when you try to slice).

Not me, but there are people that do.

aggolfer said:

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That is only way I will do a pork butt. 375 until temp is 160-165 then wrap until 190-195 and remove and put in a cooler until you are ready. Takes about 5-6 hrs instead of all day/night and results are the same.

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Yeah, I don't usually wrap. That would be a good option, and probably get you where you want to in a lot less time. I would probably wrap based on the quality of the bark. Once it looks good, put it in foil.

Although, if your going to wrap, I don't see why you couldn't just throw it in the oven to finish.

Quote:

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That is only way I will do a pork butt. 375 until temp is 160-165 then wrap until 190-195 and remove and put in a cooler until you are ready. Takes about 5-6 hrs instead of all day/night and results are the same.

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Thanks! I am going to give that a shot!

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As a side note, I'm surprised you normally take briskets up to 208+, I know every piece of meat is different but I'm usually around 196-204 most times on my briskets and feel like if I waited until closer to 210, it would just shred apart when I tried to slice.

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Yeah, I usually start checking around 208. I like the temp probe to slide in easily. They usually come out not shredding when you cut it, but still together enough to make slices that you can cut with a fork.

Ok, tried Aggolfer's method above and it worked great! Thanks!

did an 8 lb on friday at 230 deg. right at 8 hours to 203 internal. every roast is different.

I do mine sort of hybrid. First two hours at 275 or until 125-130 internal. Then I set it at 300. Wrapping at 165-170. Takes about 5.5 hours for a typical butt on a WSM with Signals+Billows.

The one comment I did get was that the pulled pork was "lacking flavor". I washed it and dried it off. Then, I pushed in as much kosher salt and pepper as it would take before putting it on the pit.

Are there any tricks to seasoning one of these things? I always do brisket this way, but I guess with brisket you get a little of the bark in every slice, so you taste the seasoning. Any help would be greatly appreciated!