My first butt tonight, and new DigiQ

Eublet

Got my DigiQ yesterday, and I'm ready to attempt my first butt. I've got an 8.5 pounder in the fridge waiting on me when I get home this afternoon.

The plan is to take it out, rub it down with some local meat shop's butt rub, wrap it back up in plastic wrap for 5-6 hours, then drop it on the XL around 10 pm. I expect it'll be done around mid-afternoon.

I'm not nervous about this at all since I'm not cooking for anyone except my wife and kids. I'm just very anxious to try this all out. Everything else I've cooked so far has been great, but I didn't want to attempt a low-and-slow without the DigiQ, just because I like to sleep at night! If things don't go well, no big deal. I'll try again. However, I think I'll be surprised if they don't. The XL has proved to be a very consistant cooking machine! I really want a small EGG now for those daily cooks. XL is working great, but man I'm going through some lump!

Rascal

Timing sounds good. What's your setup going to be? In my large I invert the plate setter and put a drip pan filled with water, beer, apple juice and/or cider under the butt. I also like to toss chunks of onion on the lump from time to time. It smells wonderful, and if nothing else it will drive your neighbors (and perhaps the 'coons) nuts! 8 - ),,, Have fun!!

Meat

I plan on trying my first butt tomorrow :huh: I saw somewhere that you could do one- 4 hours at 275 then double foil wrap and another 4 hours at 275. Might speed up the process. Iknow, I know... should be done slow but I am limited on time lately and the missus really wants to try it. Any thoughts? FG

Rascal

Copied this one from the forum a while back. haven't as yet tried it, butt here ya go....

Quick Cook Boston Butt
KickAssBBQ



Quick Cook Boston Butt
Home

I do like Low and Slow
"BUT"
This Quick Cook method is used by some BBQ Champions in competitions.
For those of you that can maintain a smoker temp of 350 degrees,
here is a method you should try if you do not have 12-15 hours to smoke a Butt.
Boston Butts smoked in 5 hours!!!!
You can use the same recipe for Beef Brisket!!!!!


Attention!!! Injecting is an option. I sometimes just rinse them off and
add my rub, put in a pan, add a beer and throw on the smoker.
I inject right through the plastic on these Butts to keep from making
a mess. I inject them until they are FULL of liquid.



2 Cups Apple Juice
2 Cups Water
1 Tbs. Rub
1/4 Cup Cider Vinegar


I put my rub on and let them come up to room temperature while I get my
smoker cranked and up to 350-375 degrees. I usually let it go to 400
because it will drop off when you load the meat.

Like all my meats (except ribs), they are in aluminum pans. There may be
so much liquid seeping out of them while they are resting on the counter
that you may not need to add any liquid (beer) to the pans.
Put them on the smoker and get it back up to 350 if it has dropped off
lower than that. You will probably have to really throw on the charcoal
and wood to get that 350 temp.


At 2 hours they look like they have been smoking for about 8 hours at
225!!!!

Cover them with foil at 3 hours.

Cook them for about another 2 hours.

I take them off at 4.5 - 5 hours hours or when they are 195 degrees
internal. I cover them with foil and let them rest for about 1 hour and I
pull them at about 200.

This BBQ is as good as any I have ever smoked. Don't have 15 hours to
smoke? Try this method. Same results!!!!!!!!!!!!!
Home
ed@kickassbbq.com
53,278

Grandpas Grub

FamilyGuy,

Are you wanting to do a fast butt cook?

I did a 8# butt cook in 6.5 to 7 hours. I injected but which I hadn't. The second fast cook tasted better and closer to the L&S cooks without injecting.

In the egg there is no need to foil. If the bark looks like it is overdeveloping just use some foil to loosely tent the meat.

If you are going to foil or double foil just finish off the cook in the oven. Foiling is like taking a shower with a rain coat on.

Unless you absolutely have to follow the L&S methods so often posted on the forum. Don't foil, inject, water pan - just do a simple cook and enjoy the pulled pork. After the first cook, branch off and do some playing.

GG

Soonerfan

Rascal wrote:

Copied this one from the forum a while back. haven't as yet tried it, butt here ya go....

Quick Cook Boston Butt
KickAssBBQ



Quick Cook Boston Butt
Home

I do like Low and Slow
"BUT"
This Quick Cook method is used by some BBQ Champions in competitions.
For those of you that can maintain a smoker temp of 350 degrees,
here is a method you should try if you do not have 12-15 hours to smoke a Butt.
Boston Butts smoked in 5 hours!!!!
You can use the same recipe for Beef Brisket!!!!!


Attention!!! Injecting is an option. I sometimes just rinse them off and
add my rub, put in a pan, add a beer and throw on the smoker.
I inject right through the plastic on these Butts to keep from making
a mess. I inject them until they are FULL of liquid.



2 Cups Apple Juice
2 Cups Water
1 Tbs. Rub
1/4 Cup Cider Vinegar


I put my rub on and let them come up to room temperature while I get my
smoker cranked and up to 350-375 degrees. I usually let it go to 400
because it will drop off when you load the meat.

Like all my meats (except ribs), they are in aluminum pans. There may be
so much liquid seeping out of them while they are resting on the counter
that you may not need to add any liquid (beer) to the pans.
Put them on the smoker and get it back up to 350 if it has dropped off
lower than that. You will probably have to really throw on the charcoal
and wood to get that 350 temp.


At 2 hours they look like they have been smoking for about 8 hours at
225!!!!

Cover them with foil at 3 hours.

Cook them for about another 2 hours.

I take them off at 4.5 - 5 hours hours or when they are 195 degrees
internal. I cover them with foil and let them rest for about 1 hour and I
pull them at about 200.

This BBQ is as good as any I have ever smoked. Don't have 15 hours to
smoke? Try this method. Same results!!!!!!!!!!!!!
Home
ed@kickassbbq.com
53,278

I have this guy's site on my favorites! Very good info. I can tell you from experience, the 4 to 5 hour Pork Butt was great!