Hot and Fast Pork Butt on WSM

[@bikerbackyardbarbecue4697]

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]

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]

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]

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

[@tylerpeerson]

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]

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.

[@bmoneyfm]

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

[@olbear9984]

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. 🐻

[@davidraimundo7554]

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

[@ddaurer]

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.

[@davidebeling4711]

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.

[@gordongoodkey4118]

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

[@gordongoodkey4118]

Pit barrel

[@fumcsm]

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!!!

[@stephanieyeminez89]

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

[@robertjason6885]

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.

[@WhatWeDoChannel]

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]

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

[@adamshields1982]

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

[@andys8164]

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 KZbin! Appreciate you sharing your tips and techniques. All the best, Andy

[@mikebuzzard2926]

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

[@hdrolling]

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

[@josephdolan375]

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]

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

[@cejurler1]

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

[@IRONMIKE_D]

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

[@rikjames8892]

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

[@DadIncredible]

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

[@stalkev]

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.....

[@esmith1225]

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

[@WeekendWarriorBBQ]

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

[@CookinWithJames]

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

[@enricopallazzo3244]

Thanks for all the great information as always Dustin.

[@sandy-k1n]

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

[@TROYCOOKS]

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]

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

[@RaleighSmoke]

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

[@TROYCOOKS]

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

[@michaelbailey1189]

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.

[@terryhatcher6042]

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

[@PicklesBBQandCooking]

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]

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!

[@themeatstall9001]

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

[@beers-jackofbbq]

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

[@scottpardoe6349]

Miss the videos Troy. Hope you keeping well and still grilling.

[@timkamholz1009]

Thanks for the invite to the cook

[@TROYCOOKS]

You are very welcome Tim! Cheers brother!

[@a075923]

Nice cook Troy!

[@TROYCOOKS]

Thanks Mike, it was some mighty fine eating brother!

[@northwesternbbq9095]

Very well done T-Roy

[@mtind2000]

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]

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!!!

[@MichaelFernandez4206]

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.

[@WHITEVEND]

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.

[@SmokinJoesBBQ]

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]

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!

[@tonytiger7938]

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.

[@stevenfrantz7106]

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

[@ryanmagnum330]

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

[@426superbee4]

Have you ever tried " SWEET BABY RAY'S HONEY BBQ SAUCE " ? Some good stuff

[@davidb9547]

Looks really good. Love that pretty bark.

[@eggie555golf]

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

[@elong35]

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

[@stuartford8843]

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

[@CookingWithCJ]

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

[@LassesFoodAndBarbecue]

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

[@TROYCOOKS]

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!

[@gregorysuhr9082]

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

[@ritchielewis8722]

How much smoke flavor to you sacrifice on hot and fast in the wsm. I’ve done it on a Traeger and I know that’s nowhere near the smoke but do u get a good smoke profile or is it hammy

[@TROYCOOKS]

You do get a nice smoke flavor, I'd say more so than in a pellet smoker. However, you also get a grilled type of flavor which I love when cooking hot/fast. Hope that helps and thanks for watching Ritchie!!! Cheers to ya brother!

[@wots_thebuzz]

Thanks so much for your pulled pork love!

[@xfactr10]

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]

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

[@noereyes6952]

Im going to try this tomorrow but on a weber Kettle. Will it work?

[@JasonYoast]

Noe Reyes if you can maintain temps ... no reason to think it wouldn’t

[@D.Finnegan]

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.

[@lasanallien6657]

Very nice!

[@sfmgolf]

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

[@enricopallazzo3244]

How did it go?

[@MrDjSaneR]

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!

[@donsremodeling]

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!

[@armandodiaz3485]

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!

[@bobogus2018]

Interesting approach. I think la Barbeque starts off low and slow, and once the bark is set, wraps and raises the temp.

[@TROYCOOKS]

I have heard that they do it like that. There are so many different ways to BBQ. It's all good in the end!! LOL Thanks for watching Bob! Cheers brother!

[@johnproffitt3272]

When you wrapped it, what else did you add? Any butter, honey, etc.?

[@johnproffitt3272]

I just got to the part that said you didn't add anything.

[@alanbailey3787]

Another fantastic one brother.

[@olbear9984]

T Roy : Tried your fast smoked butts and man it works . Smoked 2 butts and 2 sets of ribs , wow. Used pecan wood and tried high heat and your suggestions. This will be my butt , rib smoking from now on. Though at 84 I wonder what the hurry. Great Vid. Sure glad I found your Vids. Have 5grills , smokers and do not care what my Doc says butts , ribs, chickens taste better smoked . Gave up fried chicken as a concession to him. Still cheat though , what's a Southern boy to do ? Keep'em coming. 🐻

[@smosier3106]

Cheers from Tennessee Looks great!!

[@Airstream4458]

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 !!

[@KevinStaggs]

Im curious about the water pan. You left it out for the 375F part of the cook... why? Can't get there with it in? And then when you wrapped and dropped to 275F you put it back in? Why? Absorbs heat and speeds drop to 275F? I've always been a low and slow guy, but saving all that time is nice. Not in love with all the grate rotation, but I guess that's just for the first couple of hours...

[@donsremodeling]

I figure Troy has a lot going and tough to answer every question so maybe I can help. You achieve the higher temps without the pan deflecting heat. That somewhat direct heat along with the hotter burning lump achieves the higher 375 degree temp. When he put the water pan back in it deflected along with the vent adjustment (less oxygen) to get him down to his 275 degree finished cooking temp. Had he added water he could have got her even cooler. Hope that helps.

[@handsydirector4862]

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

[@SouthernCoastalCookingTM]

i gotta try this thanks so much for the video buddy

[@TROYCOOKS]

Glad you enjoyed the video Joe. Hope you give this method a try!! I also did a hot & fast brisket if you wanna give that a whirl? Hope all is well on your end brother!!! Hope to see you again soon!

[@SouthernCoastalCookingTM]

Thanks man, yeah I did a hot and fast brisket video about a week ago myself

[@TROYCOOKS]

@@SouthernCoastalCookingTM Awe man, I missed it! I gotta head over and check it out! Thanks brother!

[@tommywoo1888]

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

[@chackothomas8929]

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

[@skwerlee]

Nice cook Troy looks delicious.

[@TROYCOOKS]

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

[@zachyweezer]

I saw the Lonestar hat in your intro and wondered if you're a Texan. All doubt was removed when I saw your HEB brand cherry wood! Fellow Texan smoker here. I started smoking mainly because I enjoy making sausage but just recently started tackling large cuts of beef and pork. Do you have any preferences for Sausage in the state? I love the German inspired central/west Texas stuff. Just subbed, my friend.

[@TROYCOOKS]

Hey Zach, I appreciate the support brother! Yes, I live in North Austin and do love HEB! If you check out some of my recent collaboration videos at my house with Harry Soo, you’ll see Scott who owns Texas Sausage Company on 12th St. He makes the best sausage I’ve ever eaten and my favorite is his raw beef sausage. He also now makes an andouille sausage for Cajuns like me! I may have had some input on his recipe? 😂

[@zachyweezer]

@@TROYCOOKS Yes sir. Very nice. I'll put Texas Sausage Company on my list for sure.

[@AZD2169]

Great great video. Love the method.

[@thunderstruckbbq527]

Looks good brother T-ROY!!

[@D.Finnegan]

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.

[@HeavyMetalBarBQue]

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/

[@rootboycooks]

T-Roy says "Hot and Fast" Just like I like my women!

[@jacobdominguez8221]

The Root Boy Cooks ! 😂😂😂😂😂 my wife asked me, what the hell are you laughing at? Mind you, this was 1100 at nite. I told her, it’s nothing. Of course she didnt believe me. I showed her your comment. Now, I have a huge bruise on my pork butt. 😂😂

[@doylebbq4329]

Thanks man, will have to give this a try sometime

[@TROYCOOKS]

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

[@Khangtonio]

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]

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.

[@thelivinlegend1]

T-Roy, Pork Butt, WSM. The Trinity!👍

[@TROYCOOKS]

That's what I'm talkin' about!!! Cheers to ya!

[@dank1814]

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!

[@shumardi1]

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?

[@ddaurer]

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

[@RonvanRutten]

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!

[@wbball15]

Nice open, Troy. Enjoyed this content

[@TROYCOOKS]

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

[@shortymeller55]

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?

[@Amy-lw1tj]

Hey T-Roy, do you have a notch cut out of your WSM or do those probe wires get pinched?

[@Cobrahjh]

They get "pinched" from the lid but it doesn't hurt anything. You can straighten it out if you want.

[@derek_406]

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

[@kevinfields4922]

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]

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

[@tylerpeerson]

Cool hat! Mount Rainier National park!

[@lifeOfBarneyMusic]

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?

[@larrystephens7437]

Interesting. So this is the method to use when you don't have enough beer for a 8 to 10 hour cook! Love it...

[@el5495]

man if I stayed on the BBQ for 12 hours I'd be hammered. I think I'll try this method instead haha

[@TROYCOOKS]

Yes, that is very true Larry!!! LOL Thanks for watching brother!

[@SimplisticsBBQ]

1st time I seen you use lump in the WSM, is it better than the kingsford briquettes?

[@handsydirector4862]

It gets hotter. I think that's why he used it this time. To get the temp up on the wsm

[@BBQPITDOG]

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

[@ScottysBackYardBBQ]

I have no desire to cook a pork butt or a brisket hot and fast..but this was a great video...

[@TROYCOOKS]

I prefer low and slow myself, but if you don’t have much time for the cook, this method does work.