Fast Butt Smoke

[LuvMyQ]

This is my 2nd success with this.  1 Costco 8ish LB butt done in 7.5 hours. No brining.  It went in at 185 for 1 and 3/4 hours.  I do that to give it time to smoke the wood without going full char right out of he gate.  After that time, it was IT of 102.  Then I bumped it to 275.  Done in 7.5 hours.  I had it rest in a faux cambro for 2 hours.  It was fall apart tender.  I may never do another low and slow butt again.

Din”t be afraid to turn up the heat on your next butt.

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[es1025]

I have done 265 for almost the whole smoke. Really good results, resting for at least an hour is key

[barelfly]

The more I read of the hotter cooks, the more I think, just do it! I have not done a butt this way, but my briskets I usually turn up to 275 halfway through.

I like your method of low temp to allow for smoke for a bit then to final smoke temp. Thanks for posting! Glad it worked and the butt looks great!

[old sarge]

When I had my old offset, I always tried to maintain 300 degrees. It would drop 15 or 20 degrees as the fire/coals died down and ramp back up when fed some wood.  Always had great results. I was skeptical on the 'magical 225' temp when I got my first electric but the manufacturer and several different forums always pointed to the low and slow. It worked just fine and I pretty much follow that temp to this day.  I've often wondered if the low temp method was more to prevent the wood from catching fire as much as ensuring the meat did not dry out.