||Posted - 10/04/2012 : 4:51:13 PM
Courtesy Kickass BBQ
Quick Cook Method
I do like Low and Slow
This Quick Cook method is used by some BBQ Champions in Competitions.
One of those Champions has won over 2,800 Trophies using this cooking method.
So, please do not tell me it isn't a great cooking method resulting in excellent BBQ that
BBQ Judges seem to love!
For those of you that can maintain a smoker temp of 350 - 375 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
You may also want to cut slits ALL over that butt and slip in some Jalapeno Peppers, Garlic or whatever else you want!
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.
Smoke them fat cap down to protect the meat from the high heat. 95% of the time the Fat Cap sticks to the bottom of the pan when you pull the Butt out!
Like all my meats (except ribs), they are in aluminum pans. There may be so much liquid seeping out of them from the injection while they are resting on the counter that you may not need to add any liquid (beer, water, wine or Apple Juice and Jack) 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.
Next time you smoke a Boston Butt, score it like you would a Ham. Go deep Jeeim!!!
You can get more Rub in it and therefore more Bark.
Smokes quicker and looks cool!
At 3 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 200 degrees internal. I cover them with foil and let them rest for about 1 hour and I pull them at about 210.
This BBQ is as good as any I have ever smoked. Don't have 15 hours to smoke? Try this method. Same results!!!!!!!!!!!!!