Hot and Fast vs. Low and Slow: Best Way to Smoke Pork Butt? | Heath Riles BBQ
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- Опубликовано: 26 июн 2023
- We're testing Low and Slow versus Hot and Fast Pork Butts on the Traeger Ironwood XL and the Gateway Drum Smoker! Which one do you prefer?
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Products Used:
• Heath Riles BBQ Garlic Jalapeño Rub bit.ly/2yXvmD4
• Heath Riles BBQ Competition BBQ Rub bit.ly/3MiC9sk
• Heath Riles BBQ Tangy Vinegar Sauce bit.ly/36jVAvL
• Traeger Ironwood XL amzn.to/46epvnL
• Gateway Drum Smoker amzn.to/3Pnn9wI
• Royal Oak Charcoal amzn.to/3JvvquS
• Aluminum Pans amzn.to/3JtEFeX
• Aluminum Foil amzn.to/3PsQFRH
• Royal Oak Charcoal Hardwood Charcoal Pellets amzn.to/3IQZfGH
• Thermoworks Thermapen One bit.ly/43qX2Za
Ingredients:
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Competition BBQ Rub
• Heath Riles BBQ Tangy Vinegar Sauce
• Prairie Fresh Prime Boston Butts, 11 and 9lbs
Directions:
1. Take your butts out of the pack, trim any excess fat, and watch for bone fragments.
2. Season both your pork butts with Heath Riles BBQ Garlic Jalapeño and Competition BBQ Rubs.
3. Place your low and slow butt on the smoker at 200º for 11 hours or until it reaches 160º internal. We placed it on our smoker the night before and started our hot and fast butt the next day.
4. The next day, we fired up our Gateway Drum Smoker to 300º and put our butt on fat side up. You want to flip and spin your butt about every 45 minutes so it doesn't cook on the one side over direct heat.
5. Once our low and slow butt reached 160º internal, we took it off the grill, wrapped it in foil with Heath Riles BBQ Tangy Vinegar Sauce, and returned it to the smoker. Bump your temp to 250º.
6. After 2 hours and 45 minutes, we pulled our hot and fast butt off the grill at 140º internal. I really liked the color it had, so I thought it was time to wrap. We did the same process as the low and slow. We wrapped the butt in foil with Heath Riles BBQ Tangy Vinegar BBQ Sauce and returned it to the smoker.
7. After 16 hours, we pulled our low and slow butt at 201º internal. We wrapped it in a 3rd layer of foil, placed it in our Meat Swadl, and let it rest for 2 hours.
8. After 4.5 hours, our hot and fast butt was hitting 204º and was probe tender, so we pulled it off, wrapped it in a 3rd layer of foil, and let it rest for an hour.
9. After each butt rests, shred, pick out the fat, and enjoy!
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Heath Riles, pitmaster
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• 2022 Memphis in May World Rib Champion
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Low and Slow or Hot and Fast?
Keep in mind that you can do a combination of both methods. I've often run Low and Slow overnight, woke up the next morning and panned and foiled the butts, then ran the temp up to 275-325 to finish them quickly to give them time to rest before pulling pork for lunch that day. It's the best of both worlds, IMO.
so- 2 totally different style cookers, 2 different temperatures, 2 different sized butts? The "2 different cookers" is the one that threw me. The drum flavor is my preference for butt- over pellet, gas, electric or offset... that flashback smoke from the fat hitting the coals can't be replicated. Better contest would have been 2 gateways- cooking at different temps.... but I can concede that low and slow would rule... If I did not have a life - or a schedule. So for me- the drum- at 300 is my preferred method. Thanks, Mister Heath.
I prefer low n slow
Not sure whats the "worst" part of low and slow cooking. The long cook time before the meat is done or the wait time that come after. So the incredible juice can re absorbed into the meat
A true test would have been to do hot and fast on the same type pellet grill. That would have been apples to apples. Not you’re not doing a true comparison
I absolutely understand the difference in the flavor between the comparison. However, what if you used a different wood pellet? Such as Apple or other sweeter wood pellets? That “grill” flavor you’re describing…would it be there? Or would a different intensity of the “sweet” pellet be more pronounced?
I have a hunsaker drum. Love the fire box. And love to smoke it hotter. 300-325 and it comes out amazing. I can slow it down but the color and everything else is better hotter for me.
My drum has the long intake tubes and if I keep it out of the wind and don't light the whole basket I can keep it running between 225 and 250 degrees here in Tennessee even on 95 degree days. Low and slow on a drum makes the best pulled pork butts I've ever had. I totally agree with everything you've said here.
I can see why you chose the drum,..I've been telling people for years hard to beat a Weber Performer w/char ring assy. Get about 4 hrs of char oak/hickory @275 wrap it, finish in oven 3 hrs, save 2/3 fuel, gonna get that taste.👍
I know you have a lot of experience and know when something is done but I was surprised you seem to cook to temp, not tenderness. I just finished a shoulder and probe checked it at 200 and it was like soft butter. I had planned to go to around 203 but it was done.
Outstanding video and comparison Heath! I love the crew coming in and twisting your arm for a vote 😂
Cooking now heath. Your seasons are GREAT. THANK YOU SIR!!!
This is an awesome review, thanks as always Heath!
Fabulous video. Love the comparison! Keep up the great content, you are on my must watch list. I’m team low and slow.
Shoutout to the crew at the end lol. Nice vid heath 😀
Thanks much for a very educational demo of 2 totally different cooking methods.
Great video. Love the ending👍
Love you true feelings being said and your helpful tips, you do a awesome job on these videos. I appreciate your works
I prefer low and slow, but I’ve done both! Sometimes you need to do things in a pinch. The grill smell and flavor is very good, but the long cook is just a different type of flavor! They are both excellent! I don’t own a pellet grill. I have a gasser, Weber 22inch kettle and a large green egg! Egg is still the money over the other two. I prefer offset any day!