Can you speed up a butt?

Discussion in 'Pork' started by twistertail, Jul 20, 2007.

  1. twistertail

    twistertail Smoking Fanatic

    I'm thinking of doing a butt for some pulled pork at work. I get in at 4:00am so was wondering if I got a smaller butt and smoked it 3 or 4 hours and then wrapped it and cranked the heat up could I get it done by 10:00 or so and then sit in the cooler for an hour or so? Would it get tough if I try to cook it that fast?
  2. Somehow, the phrase "light a fire under your a**" just popped into my head. Seriously, though - at about 1.5 hours per pound - if you had a 4 pounder it would be cooked low & slow by around 11am - you could be eating it for lunch.

    - Anthony
  3. flash

    flash Smoking Guru OTBS Member

  4. oillogger

    oillogger Meat Mopper OTBS Member

    Some people will run their smoker at 275-300F until the fat is about rendered and then lower the temp to 225F for the rest of the smoking.
  5. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    I'm sorry but for me it's all about "low & slow". I like to smoke to relax, there's nothing like rolling a big ole fatty sitting back and smoking it real slow. Then poping a few ABT's in you mouth mmmmmmmmm good.
  6. twistertail

    twistertail Smoking Fanatic

    Thanks for the tips guys. I was just trying to figgure out a way to smoke while I'm at work and have it for lunch. I'll have about 5 or 6 hours to work with.
  7. flash

    flash Smoking Guru OTBS Member

    [​IMG] Back in my teen years and twentys I did alot of that too [​IMG]
  8. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    By rushing you will miss the entire point of smoking meat and get a product that will disappoint you. My 2 cents.
  9. deejaydebi

    deejaydebi Smoking Guru

    If you need to you can crank it up a bit for the begining of the smoke but there's always the chance you'l hit the plateau - no telling.
  10. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Don't crank it up too early, meat useally don't take on much smoke after 140*,run it up slow, then wrap it a little early and pour the coals to it. now relize it won't end up as good as the low and slow.
  11. flash

    flash Smoking Guru OTBS Member

    Again this will depend on what type of smoker you are using. If Charcoal and not one of the better insulated models, I would say "no way". Only because the first batch of coals will be depleted around 4 1/2 hours or so, maybe even before that.
  12. Not sure if it'll help in your situation - and I know it'll drive the purists crazy - but I had pretty good success smoking a pork shoulder past the safe internal temperature (145 F) to about 160 F (about where it hits the plateau), then wrapping it in foil to finish in the oven, or to finish the next day.

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