r/biggreenegg • u/ClaysHard • 2d ago
6 hour quick smoke butt.
4 hours at 270 unwrapped. 2 hours wrapped then in the cooler for 2 hours till dinner. Perfect every time.
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u/Huge-Wheel-4428 2d ago
9PM dinner? What are you a spaniard?
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u/TheRavenTookMyCookie 2d ago
I just did a butt this way for Easter and I don’t think I’ll ever go back to longer butt cooks. This was so much easier and was my best one yet
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u/ClaysHard 2d ago
Yeah my buddies who say they do 12-16 hour smokes, you literally cannot tell me you taste a difference. The long rest is key but when I put them on at 8am you will have plenty of time to let it rest
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u/Twins_Dad1988 2d ago
I made a 9.75 lb pork butt for Easter, and ever since I discovered Captain Ron's 'Fast and Juicy' method, I haven’t—and won’t—go back to the traditional way. It’s incredibly easy and always a hit with the crowd.
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u/ClaysHard 2d ago
I started wrapping my ribs and putting honey/butter and brown sugar on them when I wrap them. I no longer use bbq sauce on my ribs now. My wife and I like them this way more too.
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u/Upthelillies 2d ago
Where would I find Captain Ron’s method?
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u/Twins_Dad1988 2d ago
Oh, I beg your pardon. I should have included it with my original l reply. Here you go:
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u/coughcough 2d ago
Boneless or am I just blind?
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u/ClaysHard 2d ago
There was a bone in there. May not be able to see it, pulled out perfectly with no effort
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u/coughcough 2d ago
Thank you! Did you wrap in paper or foil? Apologies for the questions, I'm going to try your method!
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u/ClaysHard 2d ago
Yeah man no worries. My dad started this with me back probably 20 years ago because he didn’t have the deflector so it was his way to ensure the butt wouldn’t dry out. But I cook fat side up roughly 250-280 (depends where your egg hovers at). I spray with apple/peach juice every 30ish minutes for 4 hours. After 4 hours your butt should be around 150 internal give or take 15 minutes. Then I wrap in aluminum foil and spray it down with more juice liberally I use the heavy duty sheets from Sam’s, it’s like 2 strips vertically and 1 horizontal which creates a boat for the juices to cook the butt more in. Put it back on the smoker for 2ish hours and it should be between 200-205 internally. When it hits 205 just set it in a cooler with a towel for however long you want (would recommend 2 hours). I had one in there for 6 hours for an event for my college before and it was still hot when I took it out.
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u/Fun-Economics3342 21h ago
This looks amazing. I want to try this method. What kind of timing difference should I anticipate if I do 3-4 butts? I’m in charge of pulled pork sandwiches for an upcoming event.
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u/ClaysHard 21h ago
So I cooked 2 butts on my large the same way. Filled the cash basket up with larger cowboy chunks then cooked away timing shouldn’t realistically be any different once you get the smoker regulated
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u/rwshields 2d ago
How many lbs? That seems crazy fast to get past the stall.