Hot and Fast Pork Butt
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- เผยแพร่เมื่อ 27 ส.ค. 2019
- Hot and Fast Pork Butt
#PulledPork #BBQ #PorkButt
Hot and Fast Pork Butt on the Outlaw Patio
Everyone loves some great pulled pork, but perfection takes time... a lot of time. This recipe shows you the basics to smoking an awesome pork butt, just in half the time.
**WHAT YOU NEED**
1-Pork Butt
Basic Salt, Pepper, Garlic and Spices
Your Favorite BBQ Rub (Hopefully, MISSISSIPPI GRIND)
A Smoker That you can run at 300-325 and feel comfortable doing so.
About 4-5 hours
For the White Sauce
-2 Cups Mayo
Apple Cider Vinegar
Your Favorite Hot Sauce
First things first, I started with a 8 pound pork butt. I picked this up at our local Kroger. You can use whatever size you would like but make sure to understand that a larger one will take longer and a smaller one will cook much quicker.
I lightly trimmed this butt, only removing any loose pieces that may burning. I left the fat cap on and did not score the top. If we were cooking at a lower temp I would have scored the top just because that little fatty bites of goodness are one of my favorites. Since we are cooking at a higher temp, I didn't want to take the chance of burning the smaller pieces.
For seasoning today, I made up a Texas style Salt, Pepper, and Garlic.
-1/2 Cup of Course Kosher Salt
-1/2 Cup of Course Black Pepper
-1/4 Cup of Fine Garlic Powder
-1/4 Cup of Fine Onion Powder
-1 Tablespoon of Ground Red Pepper
Make sure to save some for later when you make the White Sauce.
I did not want to use any sugar on the front end of the cook since I know it would burn during the first part of the cook.
Now that we have the butt seasoned, its time to go fire up the pit. I cooked on the outlawpatio.com/ model today. You can cook on any pit as long as your comfortable running it 300-325 degrees. I simply got a small bed of coals going and started adding Hickory and Pecan Splits for great flavor and heat.
Once the pit has stabilized at the 300-325 range you can get the butt on and cooking. Check on it about every hour and keep a close eye on color. You may have to spritz if the bark starts drying out or getting dark. We are only worried about color at this point. Once we get the color we want we will wrap.
At the 3 hour mark I had all the color I wanted. I wrapped in the butcher paper today. I sprinkled a small about of our favorite BBQ in the wrap for a little added flavor. Wrap the butt tight in butcher paper and get it back on the pit. I placed a www.thermoworks.com/DOT in the center of the butt and set the alarm to 195.
While the butt is cook, I am going to share one of my favorite White BBQ Sauce Recipes. Everyone know White Sauce is great on chicken but to me it is just as good on some old school pulled pork!
White Sauce
-2 Cups Mayo
-2/3 Cup Apple Cider Vinegar
-2 tablespoons of the Rub Mixture From the Pork Butt
-1 Tablespoon of your favorite Hot Sauce
After being wrapped for about 1 1/2 hours, the internal temp hit 195. This put the total cook time at 4 1/2 hours. I then took the butt in to rest. You would want to either place in a dry cooler to rest for several hours or allow to sit on the counter and rest for at least 30 minutes. You want the butt to calm down and quit cooking. Also it definitely needs to cool off before handling.
Once the butt has rested, it is time to enjoy. This pork makes great sandwiches, nachos, or even in bake potatoes. We like to set it up like a pulled pork bar and have a mixture of options. Its always a hit!
Hope yall enjoyed this recipe and let us know what you think!
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#GETTHEGRIND @ swinelifebbq.com
Malcom Reed and this guy have a voice that you can trust when it comes to bbq lol
HAHA! Thanks!
This Chanel is under rated
Appreciate it!
WOW! Great technique and suggestions... you just cut my usual cook time for pulled pork in half! Bless you! And, thanks for all you do to make life a little easier!
This is my go-to pork butt recipe now. Will do three of them for hunting club NYE party tomorrow. Thanks Mark!
I love some Mississippi Grind and I've never tried the white sauce before today. I used your recipe and it was suprisingly good. I'm no more than a weekend warrior and it's the first time I've ever tried it. Thank you for sharing this recipe.
Dude, you’re a genius! Fantastic pulled pork in half the time! Thank you!!!
2nd recipe I have made of yours and it was absolutely delicious! 4.5 hour easy cook and The pork and the white bbq sauce were both excellent! Can't wait to try some of your other recipes on here!!
Awesome! Appreciate the feedback!
Another great video. Love watching these. Keep them coming!!!?
Rich Stranberg thanks!
Making this now!!!!! Couldn’t do low and slow my butt wasn’t fully thawed out last night so I found this! I got the RT-700 rolling at 325, about 1.5 hrs in, and the white sauce made and in the fridge!!
Thanks for showing the “pulling “ of the cooked butt. Love the information!
This cool was awesome!! I am doing it this weekend!!
Followed the video yesterday and the end result was awesome, Hot and Fast was great!!
Love that Mississippi Grind! Awesome rub on steaks and chicken.
Definitely going to try that sauce! Thanks.
It’s awesome!!
I made your spg rub and the white sauce.
I did use"the bbq rub"as I have yet to find the Mississippi grind locally.
I'm pretty happy with the end product.
thx,Eric
Great video Mark ! Keep em coming
Thanks!
Awesome video!! Thanks for sharing !
Thanks!!
Got a whole shift back, thanks for the tips and definitely a new sub
Thanks for the sub!
Great work! Happy I found your channel!
BBQ FAM!
Thanks!
Nice video !! Can't wait to try
Thanks!
I think I just decided what to do for New Year's Eve. I even have some Swine Life rub!
Awesome! We appreciate your support!
I've cooked a butt on a Traeger but I think your white sauce is gonna amp up my next one!! Thanks for the vid!
Thanks !!
Great job !!! Love The Grind !!! Keep up the good work !!! :)
Thanks!
Gonna try this technique tomorrow. Excited to get pulled pork in half the time.
It’s great! Just take it a little higher internal temp since it is cooking faster. It will help render more and get tender.
Another good one big guy!!
Thanks!
I saw your Strip loin cook and it looked amazing. I saw this and was curious. 2 videos got a subscriber and some likes. That is some fine looking cooking there my friend!
Appreciate it!
Great work Mark! Another fine job. A couple weeks ago I smoked a butt and shank, hot and fast, and it also turned out great. It definitely cooks faster and I really can't tell the difference in hot and fast, and low and slow. It just saves time. I look forward to trying that Mississippi Grind. 👍
Thanks! I love the hot and fast method for that same reason!
Looks great
Thanks!
Excellent video!
Thank you very much!
Hey mark , saw you on Malcolm Reeds videos , like your style of bbq. Headed out to smoke 2 butts and 3 slabs of ribs . Thanks for the ideas , love the white sauce!!
Awesome! Appreciate the support!
That white sauce is lookin fine. Great video
You gotta try it! Thanks!
Im learning how to smoke meat...make sauces. I was drooling during this video
Awesome! Thanks!
Excellent Channel! I'm in Alabama so white sauce is the staple here and I've always, always put in on my pork and ribs. It's not just for chicken folks!
Appreciate the support! That’s right!
Another great video. I still need to know where to get me one of those ball caps!
Thanks! Once the new website gets rolling they will be on there!
Damn that looks good!!!
David thanks!
Thank you for sharing another great video. Love the old school , classic bbq. Love the idea of the white sauce with the butt!! Happy it didn’t rain this time!
Sean V haha!! It actually did rain but not in camera!! Never fails. Thanks!
Never done pork butt hot and fast. Going to try this for July 4 2020. Great video
Appreciate it!
Awesome vid!! Going for my first pork butt and this looks like the perfect guide for hot n fast!! 🔥🔥🔥
Thanks! Let us know how it goes! You got this!!
Great video. I've used white sauce on beef but not pork. Will need to give'r a try. Thanks
Thanks!! That white sauce is a crowd favorite!
Love Mark’s way of describing what he’s doing how& why. I myself coming from southeast Alabama follow every word. Love the recipes & the info keep up the great work! Love this Chanel.
Awesome! Thank you!
good one dood!!!!!
Thanks!
I’ll have to try that white sauce, I’ve never had it or heard of it for that matter.
Its really good on pork and chicken!!!
Thank you, this was very helpful! I bought a 9.65 pounder today and I plan to make pulled pork for the first time!
Klaus
Thanks!
New suber 🙋🏻♀️🇬🇧
jodie hull thanks!!!
well done buddy
Thanks 👍
Doing this in the morning didn't feel like waking up at 3am to start smoking a butt. Thanks
How did it turn out?
Looks amazing Mr Mark. I bet that rub you mixed up would go great on a brisket. Speaking of brisket, I'd like to see a video on how to cook and slice a big ole hunk of cow.
Jay Durbin I will get right in it jay!
Well done brother. I just subbed
Awesome! Thank you!
So cooking at 325F let's you avoid the stall? Or you wrapped before a stall hit, after smoking as much as you wanted it to? Looks amazing, great stuff, thanks!
Definitely appreciate ya would love to c more if possible?
Yes sir Mark I am loving your channel ! You explain things perfectly ! Great looking butt and I am glad to see you use the "Alabama" white bbq sauce !
Thanks! We live the white sauce!
Bro that is one fine looking butt!! no pun intended lol i have never had the white sauce with pulled pork so i'm going to have to try that. i usually make a Carolina style vinegar sauce to go with it. i have never tried it hot and fast either so i will have to try that also. thanks for sharing brother and keep cooking!! i will actually be doing two of them Saturday for the coaches at my sons high school with a video to follow.
Thanks!! Definitely need to try the white sauce.
fucking hell, that kitchen! *drool*
New subscriber to this channel and watched 4 of these vids and really like how ya do these,,but I'm a big fan of pork butts and ribs,,may have to try out this Mississippi grind,,usually make my own but like to try new stuff,,again great job on the cook and vid,,new fan brother
Appreciate the support! Thanks for the compliments! Definitely try the grind and give us some feedback!
Do you brine?
What is the difference between the Mississippi going and killer hogs the bbq rub?
Flavor, ingredients.. Just a different style of BBQ Rub. The Grind is more savory where as THE BBQ RUB is sweeter.
what wood did you use Mark? thanks
Most of the time we like to use hickory, cherry and pecan.
I have some of the jalapeno` white sauce in the fridge been there about a week, Will it still be good??
Should be fine as long as it was refrigerated.
Just discovered your channel and subscribed!! Where can I get your rubs? Keep on smokin!!
Thanks! Swinelifebbq.com
Looks awesome Mark! Going to have to try this soon. Question, what kind of gloves are you using?
Thanks!
If holding in a cooler do you keep it wrapped in the paper?
Keep it wrapped in the hold process.
how long did you let it rest in the cooler in this particular instance?
Maybe an hour just for video purposes. It definitely could have rested a lot longer.
@@SwineLifeBBQ - how long would you recommend?
At least 3 hours most cases.
Looks delicious brother ,where can I get a bottle of that Mississippi grind rub??
Thanks!! Check out swinelifebbq.com
Ok.thanks I sure will!
That nasty mayonnaise would have ruined it.
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This sauce is way, way to vinegary. If I try to make it again, it will be with half that amount. It is seriously stout.
I can see that. I am a huge vinegar fan so its not too bad for me. You definitely could cut the amount back and add a little more hot sauce and it would be great as well. Thanks for the feedback.
@@SwineLifeBBQ I did the hot and fast method as well. Set my pit on 325 and let it smoke for a little over 4.5 hrs and it actually would not come to temp. The money muscle and part near the bone was fine but the top of it was 20 degrees cooler. Stall just busted it out and I had to pull to not overcook the rest. Oh well. What can you do? Meats are finicky that way. Still subbing though. Really enjoy the content.
@@Kryptic_1989 appreciate the support. I hand had several commodity pork butts do that. Seem like the Tyson ones do it the worst. Maybe something to do with the enhancements they use?
Great video!
Thanks!!