Hot and Fast Pork Butt on WSM

Рет қаралды 114,922

5 жыл бұрын

I show you how to smoke Pork Butt Hot & Fast in 6 hrs or less on the Weber Smokey Mountain. If you're in a hurry, you've gotta check this out!!!
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Пікірлер: 257

@bikerbackyardbarbecue4697 5 жыл бұрын

Today Is Monday Dec 10 and I did a 9 pound pork butt on the WSM. Injected with Sweet Brine o Mine and my home made rub. Injected about 10 hrs before rubbed 2 hrs before. Cooked between 300 and 325 unwrapped for 3 hrs. Wrapped back on foe 2 hrs 275 then opened foil like Troy did spritzed every 15 min let It rest for 2 hrs tented. Bone came out clean great smoke ring great bark very juicy. Best Butt I have ever done. Thanks Troy :}

@TROYCOOKS 5 жыл бұрын

Thanks for the kind comment and I'm happy it turned out so well for you. Pork butt is some fine eating!!!! Keep that smoke rollin' brother!!! Cheers!!!

@bikerbackyardbarbecue4697 5 жыл бұрын

Oh sorry after I opened the foil and spritzed It was still on the WSM at 275-300 for another hour. So a 6 hr cook total. Again saved me some hrs of time and was as good but I think better than a longer cook at 225.

@CookingWithRy 5 жыл бұрын

Beautiful bark! Hot & Fast does have its advantages, especially if you can't stand the wait :)

@tylerpeerson 4 жыл бұрын

I would love to see you, Ry, cook with a WSM! I watched your videos a lot to start my smoking career on my Kettle. I have a WSM on the way.

@Goodellsam 4 жыл бұрын

Yesterday I did the hot and fast shoulder. Could tell no differences between it and the laborious 12 he death march. I cooked it on an off set. When it came time to wrap it, I didn't have enough foil. I did have a large crock pot bag. The bags are much like the Turkey roasting bag. I put the butt in the bag, sealed it, put the bag and all on a baking sheet and finished my cook. I wish I had discovered these bags years ago. It worked beautifully.

@fumcsm 5 жыл бұрын

T Roy, Thanks for this video! I followed your link to Arbor Fabricating to purchase the charcoal ring and grate. Chad was really helpful in explaining how to use it. He recommended the ring and grate be welded together. He also hooked me up with his new minion-starter and I can’t wait to test it out. Arbor Fab is a great supporter of those of us in the military! So thank Chad! And thanks again T Roy!!!

@bmoneyfm 5 жыл бұрын

Hey T-Roy. Been watching your videos for the better part of 2 years, and I wanted to thank you for all your advice, tips, etc. Every smoke in my WSM turns out great, and that is directly attributable to the knowledge you were able to share. Keep the videos coming! #cookresponsibly Cheers from Charlotte, NC! -Brendan Dailey

@davidebeling4711 3 жыл бұрын

Love your channel! I’m new to smoking. Had a pellet smoker for about a year. Just bought a 22.5” WSM. I’ve always wanted to do a butt but never had the time. Tried your hot-n-fast today. My second cook on my new Smokey Mountain. A nine pounder in just under 7 hours. It was fantastic! Everyone loved it. THANK YOU and keep up the good work! Looking forward to trying a hot-n-fast brisket.

@adamshields1982 5 жыл бұрын

Its good to know that hot and fast works so well as I know we can all be time poor so Ill be excited to try both methods when I get my smoker. Cheers to you T-Roy

@hdrolling 5 жыл бұрын

Man I love this channel, and so does my families taste buds!

@WeekendWarriorBBQ 5 жыл бұрын

T-Roy, that looked amazing. You did that Hot & Fast like a boss!

@stephanieyeminez89 5 жыл бұрын

I love the cutting board really cute. Hi Karen and family. Looking really good. Thank you for your videos.

@beers-jackofbbq 5 жыл бұрын

Nice cook! I love my Thermometer and the range is by far better then my other units! Cheers!

@michaelbailey1189 5 жыл бұрын

Wow that looks good... Hey T-ROY thanks for sharing. I look forward to giving both the brisket and pork hot fast a go on the WSM. Cheers Mick from Australia.

@ddaurer 5 жыл бұрын

great video. Another quick cook on a pork butt is 3 hrs under heavy smoke on the charcoal grill and 3 hrs in the oven at 300 degrees. I have a backwoods patio smoker. I have to cook a butt next week so I will try your method . Have a great day.

@olbear9984 4 жыл бұрын

WOW , GREAT VID. I Have 4 grills , smokers. Fixing 2 butts , 1 ribs this weekend for friends . Your vids really take the work out of grilling , smoking. This is one hobby this 84 year old enjoys smoking , feeding folk. Keep'em coming. 🐻

@enricopallazzo3244 4 жыл бұрын

Thanks for all the great information as always Dustin.

@davidraimundo7554 4 жыл бұрын

I heard from a friend about hot & fast, but didn't believe it. This sure as heck beats 15 hrs.

@davidb9547 5 жыл бұрын

Looks really good. Love that pretty bark.

@andys8164 5 жыл бұрын

Hey T-Roy, will definitely give this method a go, looks like some mighty fine eating. I purchased my WSM a year ago thanks to watching your channel and haven’t looked back since. Best BBQ channel on KZfaq! Appreciate you sharing your tips and techniques. All the best, Andy

@WhatWeDoChannel 4 жыл бұрын

That looks amazing! You have convinced me hot and fast is the way to go!! I purchased a 9.65 pounder today and I can’t wait to try it! Klaus

@TROYCOOKS 4 жыл бұрын

It’s good stuff and saves a lot of time. Have fun!!!

@themeatstall9001 4 жыл бұрын

Outstanding video T Roy I love that bark that you got on that pork

@BBQPITDOG 5 жыл бұрын

Just awesome T-Roy!!!!! Great looking pork!!

@CookinWithJames 5 жыл бұрын

when you put the probe in. man. you could just tell how tender is was!! great cook!!

@CookingWithCJ 5 жыл бұрын

Looks great Troy! Love me some pulled pork! Cheers!

@northwesternbbq9095 5 жыл бұрын

Very well done T-Roy

@IRONMIKE_D 5 жыл бұрын

I call this method " I need to hurry up my wife is already bitchin and all the sides r done and the guests r here " lol

@smosier3106 5 жыл бұрын

Cheers from Tennessee Looks great!!

@thunderstruckbbq527 5 жыл бұрын

Looks good brother T-ROY!!

@WHITEVEND 5 жыл бұрын

That looks really good. Gonna try soon. Got to wait for the hurricane to pass. My Weber 26 kettle is safe and sound in the shed. Thanks for another great video. Your the man, cheers.

@AZD2169 5 жыл бұрын

Great great video. Love the method.

@alanbailey3787 5 жыл бұрын

Another fantastic one brother.

@DadIncredible 5 жыл бұрын

Nice. I like the alternate method. May try this weekend on the Summit Charcoal

@xfactr10 4 жыл бұрын

TRoy, thanks for the video, 1st time trying this tomorrow, simple question, when the pork is done and you tent it up to rest, do you use the same foil you used on the smoker with all the juice in there?

@danssmokintreasures 5 жыл бұрын

Looks Awesome T...I am going to try that method.

@scottydoesntknow254 5 жыл бұрын

Looks good man!

@LassesFoodAndBarbecue 5 жыл бұрын

Looks great. I really like the thermometer also. Good range and the ability to have 4 probes :)

@TROYCOOKS 5 жыл бұрын

The new digital thermometer appears to be accurate and easy to set alarms on. I'm enjoying using it! Thanks for watching Lasse!!! Cheers brother!

@PicklesBBQandCooking 5 жыл бұрын

That’s really cool, I usually spend a bunch of time on a pork butt, I kinda like it but sometimes I don’t have the time. Great idea Troy!

@TROYCOOKS 5 жыл бұрын

Glad you enjoyed the video Pickles. The butt really turned out great! It's a life saver if you don't have the time to do low & slow. Cheers brother!

@NorthTexasBBQAddicts 5 жыл бұрын

man oh man that looked dang good

@josephdolan375 5 жыл бұрын

Nice Cook T-ROY. Glad to see a back to basics video with a new technique twist. I could do without the infomercial though. Thanks and Cheers!

@TROYCOOKS 5 жыл бұрын

Glad you enjoyed the cook Joseph! I appreciate you watching brother! Cheers!!!

@lifeOfBarneyMusic 4 жыл бұрын

Hey T-Roy. Love the videos. With the vents fully open and coals at the bottom, are you basically limited to about 350F? And then when you shut down one of the vents and the other 2 at 75% shut, you said it went down to 270 or so I think. Is that because the coals were already super hot that it took a long time to drop in temp?

@stevenfrantz7106 5 жыл бұрын

I do something like that , 3.5 hrs in I put in cast iron dutch ov. cook 2more hrs.

@RonvanRutten 5 жыл бұрын

This looks great Troy! I'm gonna have to try this soon. Just need to get a few more smokes in before I try this method. On a sidenote, that customized handle you have on top of your WSM looks fantastic!

@terryhatcher6042 5 жыл бұрын

Cool deal I may try that got to cook some stuff before I leave out next week

@davidburton2042 5 жыл бұрын

Hell yeah half the time. Also just ordered the maverick xr50 how do you like it. Love your show keep the smoke a Rollin

@donsremodeling 5 жыл бұрын

Looks like low and slow is out the door! Nice video T-Roy, question, would the Kingsford competition charcoal get me hot enough to do this hot and fast or would I need lump? Picked up a twin pack from Costco awhile back when it was on sale and it's just sitting there. I typically use good old Blue and have the time for low and slow but I'm very interested and curious in some of these hot and fast cooks. Cheers buddy!

@michaelfernandez1513 5 жыл бұрын

LOL!!! the fly on the meat in the end. too funny. some good looking stuff right here!! hell yea and I would of eaten that piece anyway.

@shortymeller55 5 жыл бұрын

Do you think you could have skipped wrapping this? I was just wondering b/c I did this on a barrell house and it was delicious, I never hit a stall point! I wrapped at 180 and unwrapped at 198 with liquid and some spritzing respectively at times. Just curious?

@lasanallien6657 2 жыл бұрын

Very nice!

@MrDjSaneR 5 жыл бұрын

Very cool video. I'd like to do the hot and fast method when I'm in a time crunch or just have a spur of the moment pulled pork dinner idea for the fam/friends. Regarding the thermo, you should look into some of the newer WiFi products because range is no longer an issue. I use the Loki - it enables me to go about my business without the worry of staying within range. Smoke on!

@chackothomas8929 4 жыл бұрын

You da man T-Roy! Love the videos. Watching this video as I smoke my butt today! Happy Independence day sir!

@stuartford8843 5 жыл бұрын

Superb video Mr cooks. Is it tradition for pulled pork to be eaten with or without sauce in Texas? Could you pour in all those dripping sauces you had in the foil to moisten it up more? Keep up the good work. Cheers to ya

@tonytiger7938 5 жыл бұрын

Hey T-Roy, why did you remove the water pan with this method? Wouldn't you still reach temps with the pan in and foiled for easy cleanup? Trying to understand the benefit. Looks like keeping the pan in would protect the meat better.

@shumardi1 5 жыл бұрын

The question in my mind is, do you want the wood to smolder? Would the wood burn cleaner and give better flavor if it is on top of the charcoal?

@johnhill2550 5 жыл бұрын

Great video brotha

@Airstream4458 5 жыл бұрын

Thanks for doing this Troy, I have a BBQ cookoff coming up at the marina in three weeks and I may try this method. Although the pulled pork won't be my entry for the judges, it will help feed the masses who will be there to enjoy the free BBQ. The hot and fast method will allow me to get the pork butt done ahead of time and free up some space to do my chicken bombs and ribs. Oh, I'll also being using my new Slow N Sear on the Weber Performer in addition to my WSM and I'm pretty excited about that. Come to think of it, just about everything I'm doing for the cook off I've learned from you and James and I feel confident my entry will be a contender ! The chicken bombs I make (boneless thighs stuffed with cream cheese and chopped jalapenos), rolled up and seasoned with Amazin Cajun and wrapped in bacon, will be finished off with the Mango Habanero Texas Rib Candy.....if you ever make chicken bombs, try that sometime, it's fantastic !! Cheers my friend !!

@stalkev 3 жыл бұрын

This is a great video. Where by chance T-Roy did you find that custom thermometer, shows temps above 500 ? Did not know the WSM would heat that high. Looking at getting one...... 22 inch.....

@D.Finnegan 5 жыл бұрын

I'm looking forward to giving this method a try. I love smoked pulled pork, but the all day cook can be problematic with a toddler to entertain.

@esmith1225 5 жыл бұрын

T-Roy nice video. 1 question...ever try spritzing with whiskey?

@LazyGuy56 5 жыл бұрын

T Roy you da man!

@rikjames8892 3 жыл бұрын

I am confused so Water pan or no and i been watching water helps the Smoke cook into your meat please explain whats best

@dank1814 5 жыл бұрын

Hey T-roy. I don't recall seeing you inject any pork butts or briskets. Do you think injecting adds enough extra flavor to make it worthwhile? Thanks and keep up the great work!

@sfmgolf 5 жыл бұрын

Nice job bro! I’m going to smoke pork butt this weekend! Can’t wait after watching this!

@enricopallazzo3244 4 жыл бұрын

How did it go?

@ddaurer 5 жыл бұрын

great cook looks spicy though. I would make mine milder . Great job though. Love your channel.

@eggie555golf 5 жыл бұрын

Hi Troy as a rough guide for cooking the pork am I far off in thinking 1hr 30mins per pound in weight?

@a075923 4 жыл бұрын

Nice cook Troy!

@TROYCOOKS 4 жыл бұрын

Thanks Mike, it was some mighty fine eating brother!

@doylebbq4329 5 жыл бұрын

Thanks man, will have to give this a try sometime

@TROYCOOKS 5 жыл бұрын

I'm sure you'll be impressed using this method. It turns out some fantastic butt!!! Thanks for watching! Cheers brother!

@mtind2000 5 жыл бұрын

Thanks T-Roy. I’ll have to give this a try sometime. Probably when I’m not cooking for a crowd the first time 😃

@TROYCOOKS 5 жыл бұрын

The pork butt is very forgiving. Just be careful not to burn up the bottom side using this method. I'm sure you'll love it!!!

@ryanmagnum330 4 жыл бұрын

Nicely done! I have a brinkmann gourmet modified to smoke hot and fast. I can smoke a 10 pound butt in 4-5 hours

@HeavyMetalBarBQue 5 жыл бұрын

Hey Troy! I know the "hot and fast" is all the rage.... We all want everything right now! :-) I think using this set up produces very tasty barbecue and I use it a lot. Whether it's a WSM without the water pan, or a PBC or UDS or a Modified kettle.....you can get that taste. The thing is......I go back to the words and teachings of my mentor, JB. Sugars Burn at 300 degrees. I've always kept that in mind when trying different set ups.......You know what I'm saying..............when you flipped it over. I liked this cook......just wouldn't have used all the products with sugars in them......including the Worcestershire..... Has sugar in it too. Of coarse the average person doesn't care about this stuff......they just want to eat! :-) Smoke On! \m/

@derek_406 4 жыл бұрын

Love your vids, man. If it's your first try at smoking something on the Smokey Mountain, do you recommend hot and fast or low and slow? Trying to do some butts this weekend. Thanks

@skwerlee 5 жыл бұрын

Nice cook Troy looks delicious.

@TROYCOOKS 5 жыл бұрын

Thanks Jeremy!!! It turned out amazing bro!! Cheers to ya!

@gordongoodkey4118 2 жыл бұрын

Just re watched this gonna do one on my out Barrell tomorrow tks Troy archive of knowledge

@gordongoodkey4118 2 жыл бұрын

Pit barrel

@goody869 5 жыл бұрын

Good looking pulled pork T-Roy!

@wots_thebuzz 3 жыл бұрын

Thanks so much for your pulled pork love!

@armandodiaz3485 5 жыл бұрын

Hey Troy I noticed in the video that your water pan for the WSM looks flat bottomed and shallow. I have the 18 1/2” WSM and it’s water pan is quite big and “bowl” shaped. Is yours the original Weber pan or is it a third party pan? Thanks!

@robertjason6885 Жыл бұрын

T..I was wondering whether, at that hot temperature for 2 hours if you got a clean smoke taste. Looked like a lot of white smoke early on? Great how you created the "boat" without fuss or bother. Nice vid, no wasted time.

@tommywoo1888 3 жыл бұрын

thank you!!!!!!!!!!!!!!!!

@cejurler1 3 жыл бұрын

agree, hot n fast is the new bbq. all you need is some smoke and BTUs!

@wbball15 5 жыл бұрын

Nice open, Troy. Enjoyed this content

@TROYCOOKS 5 жыл бұрын

Thanks very much! I appreciate the feedback and am glad you enjoyed it. I appreciate you watching!

@RaleighSmoke 5 жыл бұрын

Great video, Troy. I think no water pan over lump is about as traditional as you can get in the WSM. Cheers!

@TROYCOOKS 5 жыл бұрын

Thanks brother! It's like a large Pit Barrel Cooker without the water pan! LOL Cheers bro!!!

@mikebuzzard2926 2 жыл бұрын

What is the brand and part number of insulating blanket that you used on one of your other videos and the thermometer in the lid? I have a 22 inch wsm, thanks

@blackdogultra 5 жыл бұрын

You just reminded me that i still have a pork butt in my chest freezer from earlier this summer i should smoke. lol Excellent job and cheers buddy!!

@TROYCOOKS 5 жыл бұрын

Yeah, thaw that butt out and get some smoke on it!!! Glad you enjoyed the video and I appreciate you watching! Cheers brother!

@markmccaleb4038 5 жыл бұрын

Getting close to time for you to make that wonderful trip to Albuquerque isn't it?

@magnadawg1 5 жыл бұрын

T-roy, have you tried cooling spare ribs hot & fast?

@codypritchard117 5 жыл бұрын

I'd love for you to try some of Kosmo's Rib Glazes. Made his own Rib Candy type stuff.

@SmokinJoesBBQ 5 жыл бұрын

Nice Job Troy I am going to try it at 350 degrees, and see what happen's for me. When you wrapped it you did not lose much of your bark. then when you unwrapped, the bark came back really good. GREAT JOB TROY. GOD BLESS YOU BROTHER!!!!!!!

@TROYCOOKS 5 жыл бұрын

Thanks Joe! They do make non-stick foil if you are worried about the bark coming off, but I just used regular heavy duty foil and it worked great. Glad you enjoyed the video and I hope you give this method a try. It turned out fantastic!!! Cheers and God Bless brother!

@handsydirector4862 5 жыл бұрын

How bad was the clean up since you did not use a water pan in the beginning?

@kevinfields4922 5 жыл бұрын

Hey T-Roy great video I’ve watched it twice! I would like to know if you think butchers paper would hold up to the hot and fast temp?

@TROYCOOKS 5 жыл бұрын

Thanks for watching Kevin! Yeah, paper will hold up because you lower temps to 275-300F when wrapping.

@druegeme 5 жыл бұрын

Man you are just messin around in the backyard like I like to do. Arent we blessed? Pork butt going on Sunday. I'm thinking 350 until lunch then wrap it until 198 then open for awhile then rest until dinner. And I am using apricot that stuff grows aroilund here like weeds.

@duanesmith4337 5 жыл бұрын

Once you wrapped it and put the water pan in, why not add some water to it?

@elong35 2 жыл бұрын

Only on the top take though right? Or can you rotate too to bottom?

@greenhorngrower5503 5 жыл бұрын

CHEERS from Portland,Or!!!

@TROYCOOKS 5 жыл бұрын

Cheers to ya Greenhorn!!! Thanks for watching!!!

@sandy-k1n 5 жыл бұрын

Happy Thursday, Have a great rest of the week and weekend.😊 🐕🐕💙.Hi to Karen.

@TROYCOOKS 5 жыл бұрын

Hey Sandra!!! Great to hear from ya my friend. I have been wondering what happened to ya? Hope all is well on your end. God Bless!!!

@sandy-k1n 5 жыл бұрын

@@TROYCOOKS Thanks.. been busy with work.😊

@gregorysuhr9082 5 жыл бұрын

Very nice T-roy. Have you ever thought about doing a video with a suckling pig on the wsm?

@meatcranium4280 5 жыл бұрын

Mighty Fine Eats TRoy. I do like that XR50. I think hot and fast it’s going to be the new craze

@TROYCOOKS 5 жыл бұрын

Harry Soo said that everyone is doing Hot & Fast on the competition scene.

@D.Finnegan 2 жыл бұрын

I have to say T-Roy this is now my go-to method for a pork butt. Low and slow is great, but with two kids under 5 its hard to dedicate that much free time on the weekend.

@Khangtonio 5 жыл бұрын

Hey T-Roy quick question on the unwrapping at 195 that I may have missed. Did you unwrap it to crisp up the bark at the end until it hit 200s? Haven’t tried this method as I usually just wrap around 165 and pull it off when done.

@DerickZ28 5 жыл бұрын

Yup he just wanted better bark. He got ready to say it when unwrapping and got sidetracked I think lol. At 12:38 he mentions it though. Don't unwrap till it's pretty much done though cause like he said the temps will drop and it will take even longer to finish.

@bobcarson4847 5 жыл бұрын

good job bud

@odeed 5 жыл бұрын

This is very close to how I do mine on my WSM I did a vid very close to this a few years back. I just cook at a slightly lower temp. (Around 300-325.) Great minds think alike. :)