Fastest way to cook a Butt??? HELP, HELP

Unknown

I just ruined my butt by letting fire go out....I am going to the store to get a new Butt. It's 9 am, can I get one done by 5:30pm tonight if I up the Temp????? If so what temp should I cook at???

EGGLANDS BEST

Sorry to hear about your ruined cook i'm no expert on butts but i'm not sure you can cook one QUICK i just did one on friday nite which i put on around 5:30 pm friday night and it didn't get done until about 1:30 pm saturday evening if i were you i'd consider another meal for today's dinner just my 0.02

Rolling Egg

Sure you can. If you get a 4lb butt and put it on at 10 it should be ready at 5:30. You can always cut one in half. How many people are you feeding? You can also cook a larger one by using a higher temp. Ive never done this but if I was in your shoes and had to have a large butt ( 8 pound or so) I would just go with maybe a 325 or maybe even 350 dome temp from the start and just keep my eye on the internal temp. Have you ever cooked a butt? It will be a little tricky but you should be able to pull it off. Just my opinion my friend. Hope it works out. Let me know

Billy Grill Eggster

pp,

One and half to two hours a pound.... Seven hours of time. Don't think you can get there with a butt.

However, BBQ ribs would be 3 + 1 + 1 or Five hours.

Unknown

yes, I've cooked many. I only have 6 people to feed, 2 are kids. I went and bought a 3.75lb butt. I'm going to try and cook it at 300. What do you guys think???

civil eggineer

I have seen it done on numerous cooking shows where they talk about a 6 hour cook although it will not be quite as good as a 16 hour cook. Do it and let us know how it turns out.

Rolling Egg

Yes, Go for it. A 4 pound will be done in 7 and a half to 8 hours. I wouldnt go any hotter than 300. To be honest with you, if you have it ready and up to temp now, I would still use a 280 dome temp. You still have 7 and a half hours till 5:30. You should render plenty meat to feed the six of you. Good Luck!

tjv

http://www.kickassbbq.com/Quick_Cook_Boston_Butt.htm

this guy does a better job of explaining than I can.
Basically, high temp to produce bark, then in foil to braise/cook.

good luck.

T

Unknown

OK, butt on the grill, temps already up to 300 taking it down slowly to 280. Will let everyone know how it turns out. Dang Stoker blows way past temp target then chokes out the fire. I have had better luck just adjusting the dampers and letting her roll. Now I just have to figure out how and when to put the ribs on

Grandpas Grub

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NT

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Grandpas Grub

Last December I cooked an 8# butt in just under 7 hours, which is 52 min/lb. It pulled and tasted great.

There can be a difference compaired to slow cooking. I was happy with the cook but posted some questions.

Thirdeye jumped in and was helping with how to not over develop he bark when cooking fast. We got to talking about other aspects of cooking butts fast and thirdeye pointed out some things to look at.

When carefully looking at the meat there can be a difference with the finished cook. It seems the collagens convert differently or possibly don't completely convert.

Anyway I did notice a difference in the testure in some areas. Once pulled and mixed one would have to really look at the meat.

Someone not knowing I don't think could ever tell, the texture was good, moist and excelent flavor.

Just thought I would share my fast butt cook.

GG