First pork butt I did the hot and fast cook. It turned out pretty good, but was also one of my first cooks. I was just happy it was edible. Did the wrap with apple juice, butter, brown sugar and honey.
Been wanting to try a Texas style no wrap cook. This morning at 530 when I left for work I put on a 10lb bone in butt at 225 (wish I bought a better model than the Pro22 since I wanted to run this at 200, but mine does either 180 or 225). Wife is home and will pull it if it hits 195-200 before I get home at 4.
Used SPG and a very light dusting of pork rub to season. Didn't score fat or anything, just put it in. I'll update after work!
by White-runner
22 Comments
Rub looks a little lacking to flavor that amount of meat, but looks good. Interested in your final results!
You gotta season that bad boy!! I can’t say that I’ve ever wrapped a pork butt either so all mine are no wrap. Pretty hard to mess up a pork butt, pull it at 205 and leave time for it to rest
This is the way. #nowrap
I enjoy the bark on the no wrap train a lot as well but that’s a big ole slab of meat my guy. You gotta cover that hog in seasoning. Not only can it help with the bark but of course the flavor. Luckily when you pull it, you can still sprinkle a ton of seasoning into the meat as you pull and mix it around and that helps quite a bit too so don’t dismay homie. Hope it turns out nice.
At 225, you’ll be lucky if it hits 200 by midnight
I’m also on team no wrap but I do put it in a pan when the bark is set. It catches a bunch of that rendered fat that I mix back into the butt. Juiciness is off the charts.
Is the fat cap facing down? That should be up so it runs through the meat
Ffs I thought the second picture was a bunch of mealworms at first and I was seriously alarmed.
Fat cap shouldn’t be down. Need WAYYY more seasoning. 225 is too low. It takes me 10 hrs at 250
Not sure how you all this hot and fast, cooking at 225
Nice, definitely needs more rub. Also, I do 275 all the way for about 10 hours on the pro22 and it comes out perfect.
There’s no way thats enough pellets, going to need to add at least a few lbs more to the hopper
Ive had VERY good luck with overnight PB. Nice n slow fat render. I have No wrapped and wrapped and foil boated it, and i like the foil boat at about 145-165. retain those juices getting squeezed out for later use. Makes a HUGE difference. I find the no wrap is a little dry. I also score the fat cap to help render and it looks awesome.
It’s really hard to screw up a pork butt.
>… Texas style no wrap…
Wtf is that? Did Texas invent a way to not wrap after the wrap method was invented?!?
“The Texas style” is a hilarious concept being as it’s generally applied to all-things-bbq. It’s like Texas invented cooking over fire and smoke shortly after inventing fire. /s
I do mine with a foil boat now, highly recommend
That must be a full bag of pellets.
Usually takes 2hr per pound at 225. You’ll definitely have to turn up the heat if you want it today. Or give it a proper rest and have it tomorrow. I pull mine at 205. Makes it way more tender, less chew. Though some people want a little chew so your call.
I grew up in SC and never wrap my butts or score them. Low and slow.
I’m team 250° no wrap. (With a lot more seasoning)
I hope you have a sauce to pair it with, it looks under seasoned
I’ve never wrapped anything, over 30 years, and have never wrapped a cook. I don’t get it.