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Five Hour Smoked Pork Butt

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In this tutorial, I will show you how to do the five hour smoked pork butt.. that’s right, in only 5 hours. Pork butt (Boston butt, pork shoulder) normally takes 12-14 hours to turn it into tender, juicy pulled pork.

As meat smokers we are all about patience– low and slow is our motto and we believe that the flavor and texture of things like smoked pork butt are greatly enhanced by cooking it slowly in a low heat environment with plenty of smoke kissing the meat as it goes through it’s metamorphosis. But is there really anything wrong with speeding things up once in a while when you are pushed for time or for those days when you just need some sleep AND smoked pulled pork?

Let’s find out!

Helpful Information
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Smoker Temp: 300°F (149°C)
  • Meat Finish Temp: 205°F (96°C)
  • Recommended Wood: Pecan
What You’ll Need
About Fast Smoking Pork Butts

If you thought this would be something really complex, you would be wrong. This is extremely easy and only requires you to turn up the heat about 75 degrees higher than normal and if you’re not used to wrapping, you’ll want to wrap the pork butt at about 165°F (74°C) or once it reaches the perfect color.

As a disclaimer, I have not done an actual side by side test with a regular low and slow pork butt and something in me naturally believes that slower must be better but life is all about sacrifices and when you need to get it done fast, I really think this will more than fit the bill. Truth be told, if you blindfolded me, I may not be able to tell the difference between a pork butt that’s cooked slow and one that’s cooked fast. I’ll let you decide if you can really tell the difference and I’d love to hear your opinion on it once you’ve tried it.

Step 1: Mustard and Rub

Set the pork butt on the counter.

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A little mustard to help the rub to stick

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Rub it all over the top and sides. You don’t have to worry about the bottom (fat cap)

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Add about ¼ cup of Jeff’s original rub* to the top of the pork butt and massage it into the top and sides of the pork butt. It will mix with the mustard and become a beautiful sticky paste.

*Purchase formula here | Purchase bottled rub

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If you are doing this the night before (highly recommend this), then set it down in a covered container or wrap it in plastic wrap and place it in the fridge.

Otherwise, leave it sitting while you go get the smoker ready.

Step 2: Get the Smoker Ready

ANY smoker will work for this as long as you can cook at temperatures of around 300°F (149°C) or as close to that as you can get. I opted to use the Pit Barrel Cooker (PBC) for this since it already tends to cook a little hotter than most smokers. I had to crack the lid just a little to increase the heat from it’s normal 275°F (135°C) up to 300°F (149°C).

You can check out my PBC review to learn more about this cooker and see how to set up the charcoal for cooking.

This cooker is designed so you can hang the meat from bars but it also has a cooking grate which sits a couple of feet above the coals and that’s what I used for this pork butt.

Set up your smoker for cooking at about 300°F (149°C) using indirect heat. If your smoker uses a water pan, it’s a great idea to fill it up. Let the smoker preheat and once it’s up to temperature, you’re ready to cook.

Step 3: Smoke Cook the Pork Butt

Place the pork butt on the smoker grate fat side down.

Many people cook pork butts fat side up and this is ok but in my opinion, there’s a couple of good reasons for cooking butts fat side down:

  1. There is plenty of fat on the inside of the meat, you really don’t need the fat cap on top to keep the meat moist. I like to have it on the bottom to protect the meat from any radiant heat that might be present.
  2. When the meat is done cooking, the bottom portion often sticks to the grate– I’d rather the fat cap be the part that sticks rather than the nice meat on the other side.

If you’ve had good results cooking them fat side up then feel free to continue with what works best for you.

Close the lid or door and let the meat cook for about three hours. Keep a good eye on the temperature and the color of the meat. You want it to get some good smoke but if it starts getting too dark after 2 hours, it’s ok to go ahead and proceed to the next step.

dOn the one I cooked for this newsletter, I allowed it to reach 165°F which took right at 3 hours.

Be sure to use a high quality thermometer like the ThermoWorks Smoke to monitor the temperature of the meat and even the pit while it cooks.

To preserve the color and to help it to tenderize at its maximum potential, I recommend wrapping it in foil at this point.

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I used a double layer of foil and then set the whole package down in a foil pan to make sure there were no leaks.

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Let the wrapped pork butt continue cooking at 300°F (149°C) until it reaches approximately 205°F (96°C). After many, many pork butts, I can tell you that somewhere between 205°F (96°C) and 207°F (97°C) is about as perfect as you can get. The meat is tender, much of the fat is rendered and that’s exactly what you want.

When it’s finished, remove it from the heat.

Step 4: Rest and Pull

You’ll want to let the meat rest and cool down a little before attempting to pull it into pieces. I often let it sit for an hour or two before pulling it and this is just fine. If you are in a hurry, get some good gloves to protect your hands from the heat and go ahead and pull it after it rests for about 30 minutes.

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Here’s a closeup image to show you the great smoke ring that was achieved in the pit barrel cooker.

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Idea: Make Sliders

I had some nice rolls from my local grocery store and made a few sliders to try the smoked pulled pork. They were amazing!

Just meat, slaw, a few pepperoncinis and some of my barbecue sauce* and it was an instant success.

*Purchase formula here | Purchase bottled sauce

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Print

Five Hour Smoked Pork Butt

  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Category: Entree
  • Cuisine: Barbecue

Ingredients

Units Scale

Instructions

  1. Apply yellow mustard all over the outside of the meat to help the rub to stick better.
  2. Pour ¼ cup of Jeff’s original rub on top of the pork butt and massage it in to create a paste. Cover the top and sides with the rub/mustard paste.
  3. Cover/wrap the pork butt and place it in the fridge overnight if possible
  4. Set up smoker for cooking at about 300°F (149°C) with indirect heat. Once it's ready, it's time to cook.
  5. Place pork butt on grate fat side down and close lid/door.
  6. When the pork butt reaches 165°F (74°C) or when the color is perfect (about 3 hours), remove meat from smoker and wrap in a double layer of heavy duty foil.
  7. Place pork butt back onto 300°F (149°C) smoker and continue to cook for 2 hours or until the internal temperature of the meat reaches 205°F (96°C).
  8. Remove the meat from the heat and let it rest for at least 30 minutes.
  9. Pull the meat into chunks, pieces discarding any clumps of fat that did not render during the cooking process.
  10. Serve pork on slider buns with slaw, pickles, Jeff’s barbecue sauce, onions, etc.
  11. Enjoy!

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78 Comments

  1. I have done this around 15 times and I am doing it again today. I often try different sauces before the rub and I find a mustard based sauce is still the champ. I do sometimes pull it out at 165 and then use the oven for the last stage. It works well in winter when it’s too darn cold out and the Bradley struggles a bit. It makes the house smell fantastic.

  2. Perfect results, this recipe is a crow pleaser and I can’t wait to fire if up again. Next time I will remember the cheesy corn casserole. Jeff, your recipes are always spot on, thanks again brother!

  3. I too was sceptical. And was shocked at the results. I used my offset smoker with mesquite logs. Usually I have a problem with keeping the temp down on it. This time it was the opposite. I had 2 going at all times to keep the heat averaging 300. I was constantly adjusting the smoker. I got to 165 around 2 hrs. And ended up needing 3 hrs on the foil side to get to 205. The temp rose steadily until the end, and then it topped off at 203 for 15 to 20 mins, I couldn’t get the internal temp to go over 203 right around 2:55 so I just called it good. Let it rest for 30 in the foil. Pulled it with 2 forks to save my fingers. Made some slider and cheese shells. Very awesome. Glad I could start a smoke at 2pm and finish the same day with good results!

  4. I’ve been in the low and slow school for the 30+ years I’ve been smoking pork butts. I’ve rubbed with mustard for years, applied seasoning liberally, and sat overnight in the fridge, but smoking was at 225 for as long as it took. You can’t rush perfection, right?

    My wife wanted pulled pork today (Labor Day), but due to unforseen events, I was unable to start smoking the butt as early as I normally would. I quickly began searching the internet for what kind of results people have had with higher temperatures, and I landed on this page.

    I decided to give your method a try and I have to say it worked like a charm! I’ll definitely do this again when I’m in a time crunch. Smoked with a mix of cherry and pecan, and 6½ hours after going into the box my 8 pound butt was sitting at 205⁰. Rested for 2 hours and it was a tender as could be. 6½ hours!!

  5. I followed your recipe, using your rub. I don’t have a lot of free time and your recipe is ideal. I use pork tip roasts because they were on sale and smaller than other roasts. However, I tried something a little different. Before the first smoking and wrapping them in foil, I used my multi pronged meat injector to inject a flavorful bourbon into the pork. It turned out fantastic. I recommend people experiment in small ways with your recipes.

  6. It is great it’s done soo fast…. thought is was gonna run out of time but is was perfect. I smoked this (in a pellet smoker… keep your comments to yourself… im a busy man!) And it came out perfect. 275 till the stall and then 300 wrapped. Put it in your smoked cheesy corn, kind of, everything but the kitchen sink concoction, (even some left over brisket from last weekend! I kept adding stuff, needed a bigger pan… and my family of 5 will be eating great. Thanks again. I love your rubs. U mixed it with Carne asada for this time.

  7. After a series of unfortunate events, I found myself just starting the smoker around noon and needed a recipe for a faster smoke. My boyfriend wasn’t convinced, so I guarded the smoker from his traditionalist ways and held my ground. Fall apart, juicy smoked pork was the result! Thank you for breaking the mold. My two big butts would have taken 14 hours otherwise, but took about 8.5 hours at 290.

  8. The recipe looks great, I’ve pinned it for later. Interested in your recipes for rubs BUT I cannot have sugar. Not asking for ingredients but do they contain sugar? Thanks!

    1. The original rub has quite a bit of sugar as it is designed to maximize the bark on the meat. The Texas style rub has no sugar at all, just like most Texans like it.

      You can also use a basic SPOG rub which is usually equal parts of salt, pepper, onion and garlic. You can use powdered or granulated versions of the garlic and onion but I highly recommend the coarse versions of the salt and pepper.

      The SPOG that I make is typically 3 parts black pepper, 2 parts salt and 1 part each of garlic and onion.

  9. I utilized this method with two butts (8lb and 5lb). Man! Jeff is the man. It took just 8 hours and it is the best I have ever done and eaten. I would recommend to everyone.

  10. Just did a 9 1/2 lb. butt yesterday, using this method. Ran the WSM at 280 avg. bout an 7 hr cook. Results moist tender meat. Friends were amazed. Highly recommend if short on time.

  11. Hey Jeff, I need to cook a few pork butts for a party the day before what’s your suggestion on how to refrigerated and transport it for the next day and reheat. I’m thinking leave the pieces pretty big pull it apart a little bit but leave the pieces big and then pull apart after reheating the next day.

  12. Jeff, I loved the “quick” cook method and will do it again. After many years of using the MES, this was my first time cooking a butt on the Camp Chef Wifi. Earlier cooks with chicken and ribs had turned out great and I was really looking forward to this cook. I had an issue with the Camp Chef, because I could not get it to reach 300 degrees once I put the meat in. I had set it at 300 with #8 smoke, but it never got there, but varied between 265 and 280, so the cook took a little longer. After wrapping it, I put it on the gas grill at 300 to get it to 205. I will say the taste, texture and smoke ring were all on point. The only difference I noticed was the connective tissue between the major muscle groups was not complete rendered and so pulling it was a little harder pulling it. Part of that could be from the pig it self and this was a 12# butt. Anyway, I’ll do it again. Thanks for the recipe.

    1. Doing my 2nd hot and fast cook today. 1st one was right on point and family loved it, especially the wifey who prefers less smoke than my usual unwrapped method. I even ran the temp up to 350 at a couple of points (after it was wrapped). Pulled perfectly and what that didn’t render peeled off perfectly. I’ll probably use this method for pork butts fo on. Spot on

  13. I’ve done this, and did compare it to the 225 low and slow. This way gets a much better bark, since the higher heat gets that sugar in the rub more caramelized than the lower temp. The juiciness seemed close in both as well. Only thing I did notice was the 225 one got much mushier when re-heated the next day, whereas the 300 one heated up almost the same as when it was first done. Will probably do this again every time.

  14. Hey, y’all, I did a lot of the above. The last couple years I cut down on smoking because friends, kids are gone. Love the flavor, used to like drinking a case of beer with friends while anything smokes. Have to pay attention to it right? Well, I have done this 3 times to excellent results. Just tie a pork butt so it doesn’t fall apart and cook in your slow cooker for 8-10 hours. I take mine out when it’s about 190F. Let it cool in the fridge for a day, it won’t fall apart, it’s trussed. Then just put in on the smoker for about 2-3 hours depending on how much smoke you want. Just excellent, no waiting by the smoker for 10 hours, etc. This is the way I will continue to do it. Just as an aside, I do use the rub that the author suggests.

  15. We will NEVER do a Boston Butt any other way – EVER!
    Just for the heck of it I deboned it first and as we do not use regular mustard, I used Guldens Spicy Brown Mustard. I have never been a big fan of pulled pork mainly because of the sauces you have to put on it, so I sliced it rather than pulled it apart. Worked just like cutting a loin.
    Found it for under a $1 pound so after trying this, we are going back for a few more to throw into the freezer!
    Thanks for a great recipe!

  16. Several years ago I was smoking a brisket and I could not get my WSM below 250. It wanted to stay at 300 so I cooked at 300 the entire cook. The brisket was great. So tender and juicy. I had never tried smoking a butt at that temp until yesterday. I smoked at 300 all the way through. The bark was excellent. The bone started coming out on its own. I used bear claws to pull it and it just fell apart. I did not wrap it and it took 7.5 hours to finish. I will be smoking brisket and butt at 300 always.

  17. My husband just brought home a 16.5 pound bone in pork butt I plan to smoke tomorrow. I’ve never done one bigger than about 7 pounds. I know to check when for doneness with the meat thermometer, but do you have a guess as to how long I will need to smoke it at 300 degrees using this method? Thanks

    1. Deb, You’ve probably already discovered this however, I figure that’s a twin pack of pork butts instead of a single. Most pork butts are between 6 and 9 lbs and if you get one that’s more than about 11 or 12 lbs, it’s likely a twin pack. At 300°F you are looking at around 4.5 to 5 hours.

  18. I appreciate your style of writing, especially how you respond to everyone including the jerks without arguing or condescension. I look forward reading more.
    Question: Can I leave my meat out for 8 hours before smoking? The heat will kill everything and it will cook quicker.

    1. Max, Thank you for the kind words!

      The heat will kill the bugs but it will not kill the toxins they produce.. meat should never be left at room temperature for more than 2 hours whether it’s raw or cooked.

  19. Cooked a 7lb butt in 5.5 hrs. Smoked 3 hrs, Wrapped in foil 2 hrs. and then wrapped in a towel to rest for 2 hrs. until dinner time still hot. Smoke ring on point. Moist on point. Tender on point. The only thing I was missing was a cold one; but I had ice tea. Jeff, keep on doing you.

  20. Cooked a 7lb butt in 5.5 hrs. Smoked 3 hrs, Wrapped in foil 2 hrs. and then wrapped in a towel to rest for 2 hrs. until dinner time still hot. Smoke ring on point. Moist on point. Tender on point. The only thing I was missing was a cold one; but I had ice tea. Jeff, keep on doing you.

  21. I did a sort of hybrid of this method yesterday with good results. With an 8+ pound butt, it too me longer though.

    I honestly see no need to preheat my MES, in fact, with a method like this where the butt only has a few hours to reach 165 (the point at which many believe the butt stops taking on more smoke), the heat-up time produces a lot of smoke right up front. Once the box reaches temp, the element cycles off and on and burns chips slower.

    I skipped the mustard and applied my rub (very similar to Jeff’s apparently from my time over on the forums) the night before and let the butt sit in my garage fridge overnight. It went in the cold smoker at about 5:30 AM set to my MES max of 275. At 9:45 it was at 165. Cherry and apple wood chips.

    I use about a half pan of water in a clean MES pan and the butt drips goodness in to that. I removed the butt to a foil pan and ladled some of those pan juices over top, maybe a half a cup to a cup and covered with wide heavy duty foil, leaving the temp probe laying on the edge of the pan sticking through the foil but sealed. My MES temp probe is remarkably accurate as checked with a Thermoworks pen.

    Back in the smoker at 275 (no chips feeding now of course). At about 12:15 it was at 199-202 depending on where probed. I uncovered and carefully ladled out the even more juices the butt had released leaving just enough in the foil pan so it wouldn’t run dry (the juices were outstanding just with a spoon! I saved them). Back in the smoker, uncovered. The temp actually dropped back to 192, then slowly rebounded to just over 200 by 3:30 when I pulled it and let it rest, loosely covered for a coupe hours (it was still burn your fingers hot in the middle even after that).

    This produced an excellent result and I will never low-temp smoke again on a big butt like this. I was able to pull and eat it by a decent dinner time for once without having to start at 2-3 AM. Sure, it was still 10 hours, but that beats the heck out of 14-16 hours for a butt of that size. A smaller butt would have cooked faster and my box wont go to 300, so if your rig can go to 300, that will certainly speed things up.

    By uncovering and cooking at 275 for three more hours, it produced a respectable bark (more than when it went under foil earlier) yet some melt in your mouth interior meat. I always separate the “barky” bits as I pull and cut the meat. They are my favorite but not my wife’s. My wife couldn’t care less if it had bark and she prefers Q to not be overwhelmingly smoky, so this method pleases folks like her, and I had some bark for me where the most flavor is! I make a modified Carolina mop sauce style dressing sauce that I put in a squirt bottle and toss with all my Q. Yep, again, not “competition”…probably better. I then have a cross-between sauce (in the middle of a vinegar and a rich heavy sauce I use for ribs) that we further sauce Q with for serving.

    Thanks Jeff. You have given me the impetus to make more Q! I always almost dread smoking butts because I know how tired I’m going to be…but force myself to do it because its so good. And at the $.99lb price I got this last one for, its a very economical, yet very delicious protein.

    1. KD, that’s what barbecue is all about in my opinion, find what works for you😊

      Thank you for the run down and how you made this work at your house.. sounds like you can now have some great Q and get plenty of sleep!

  22. I had 7 hours before my 5.86 pounder had to be on the table. Smoked on a Cook Shack Smoker. First 3 hours @ 225d with hickory wood -internal temp 158d. Upped temp to 300d for 1 hour-internal temp 170d. Double wrapped in foil and back in smoker at 300d for almost two hours-internal temp 207. Removed and let set for 1 hour-Pulled perfectly-nice bark, fat completely rendered with a nice smokey flavor. Wonderful technique for reduced cook time with outstanding results.

  23. Wow just WOW! I will never do a 10hr Butt again! I’ve been smoking for 15 years and this recipe is just as good as a long smoke. 9.5lb butt nailed 165 at 2hr
    55min and wrapped it, 208 at 5hr! I knew when I inserted the meat thermometer it was was going to be perfect. Rested it for 1hr and it just fell apart. Thank you Jeff!!! I do admit I was skeptical but thank goodness I went for it.

  24. Followed the directions exactly. Did not turn out well. Meat was tough and way too done. This is the first recipe that has not turned out.

    1. This being a pork butt, if the meat was tough, that sounds like it was not cooked long enough. Pork butts tend to get more and more tender the longer you cook them. Do you happen to know the internal temperature of the meat when you pulled it out of the smoker?

      1. Agree with Jeff here. I’ve been smoking pork butts in a regular Weber for years at 300-350 and they always come out right in 5-6 hours. usually 8-10 lbs. Wrapping them after 3 hours helps! Always fall right apart when pulled. Checking the temp is key. Great recipe Jeff! Try it again Steve. You’ll be happy you did!

  25. Would there be a difference if the pork butt is put in the pan sealed with foil for the last part of the cook instead of wrapping? I’m putting one on my Woodwind around 11am today. Thanks!

  26. Jeff, thanks for putting this out there for people who don’t have the time to do 14+ hours smoking pork. It is always nice to have options, and I love your attitude that people should do what works for them..,there is no one “right” way! Keep on smokin’!

  27. Not sure about the wrap part. We wrap ribs to get them tender. If we cook to 205 that should take care of tender part. Does the wrap make it cook faster?

  28. I tried your 5 hour pork butt recipe and it has great. I smoked 2x 7lb bone-in butts on my Traeger smoker. They were right at 165 after 3 hours, wrapped and in 5 1/2 hours they were like butter. Yes- you sacrifice color and that really great smoke ring that you get after 12-14 hours but the meat was amazingly tender.
    Bought your rub recipe years ago and wouldn’t use anything else for pork.

  29. I have been running hot and fast for the last year and a half, since I watched Myrons video where he is in front of a bunch of people (Youtube). My brisket finally got very good, not dried out at all and pork as well. Flavor from the higher heat developed better, Bark is still good if wrapped in butcher paper. ALSO, THE MOST IMPORTANT THING……. rest the meat for 2 – 4 hours in a shipping blanket, wrapped and in a pan with foil. It lets the temperatures to moderate through out the chunk of meat.

    This is something I forgot since this BBQ trip I’ve been making. I have been cooking whole hogs since the 80’s, but I have not done one for about 10 years. Helped with the first on about 1974. We always ran 325 – 350 over coals with chunks of wood for smoke. We always had exceptional hog. I have not done one for better that 10 years and forgot about it. These temperature ranges are the same momma used when cranking out fantastic roasts in the oven. Good to get back to some basics.

    Try it, you’ll like it.

  30. I’ve tried an accelerated method in the past and I found a little toughness with some of the inner connective tissue. Was that from not hitting a specific temperature or not sitting at the right temperature for long enough. I guess I’m asking if collagen melting is a question of time or temperature. Thanks and i love the newsletter.

    1. Some of this is up for debate, theoretically as long as you take the pork butt to about 205, whether it got their a little faster or a little slower should not make a huge difference however, there is some merit to the idea that longer time and lower heat does a slightly better job. I have yet to do a side by side on this and need to do that to see if I can tell the difference between the two if they are cooked exactly the same in every way.

  31. tried this method (mine was 7hr long because I didn’t want to crutch to preserve the bark) at 300. It tasted great, I don’t think I could taste a difference which makes me wonder if I’ve wasted countless nights on overnight cooks. I think Ill still do low overnight cooks but good to know that this works well as well.

  32. I have been doing hot and fast 300 deg now for a while. Like Myron Mixon ” I ain’t doin’ no 20 hr cook”. My Brisket quality went UP ! Better than any I’ve had in any restaurant. Did 24 pork shoulder for pulled pork. This was done for the church and the 127 garage sale. They made $4300 profit and got lots of cudos. I used my home made smokers. Which include a double barrel stove kit modified top barrel for cook area. And my old pig cooker which is a 275 gal oil drum laying flat with water pans between the fire and the meat. One day cook 24 butts. All cooked, rested for couple hours and pulled in less than 12 hrs. Running 275 to 300 deg

  33. Really? If you did a blind test and don’t think you could tell the difference? First and foremost would be the lack of a real bark. Your speedy method (wrapping) will turn what little bark exists into a a nice mush. It’s not just about taste. it’s about the texture too. If you are going to doi this, might as well wrap it, bring it inside and finish in an electric oven.

    1. Blaine, You are correct, wrapping does reduce the bark somewhat which is easily remedied by placing it back in the smoker unwrapped for an hour or so at the end to firm the bark if it’s a concern. This recipe was the result of many people telling me that they worked 80 hour per week jobs and needed a faster way to do things like pork shoulder and still get that real smoke flavor. Well, you can and, for these people, it’s a wonderful thing.

      Fortunately you get to decide if you want to use the long method or the short method for your own cooking and in my opinion, in the end when it’s all pulled apart and ready to go on a sandwich the difference is very slight.. not day and night.

      My opinion is only one of many. This is mine ;-)

      1. The belligerence of the smoking world is sad. It’s like dealing with a rabid, obnoxios sports fan sometimes. You put put an alternative to dark circles under the chefs eyes and being so tired by the time the pork is pulled you’re not even hungry and half of the reaction is indignance that your dared stray from orthodoxy.

        Rest assured, many of us appreciate this.

        1. I have ruffled many feathers by even suggesting that folks do what they like or bend the so called rules rather than continuing to do what’s been done for hundreds of years. A lot of stuff is done, not because it actually works, but because it’s just passed down as THE way to do things. I appreciate people who aren’t scared to get out of the traditional box or at least poke at traditional methods and see if they hold water.

  34. Mustard is a common binder for pork. Nothing wrong with this at all. I came here because I’d like to enter a local (very) amateur contest and cook time is only from 0600 to 1500 (?!?!??!?). I usually go 14 hours for my butts but I was curious to see if I could speed it up to about 7-8 hours. I see that it is possible. Thanks for the post.

    1. Any cooked or smoked meat, including pork, lasts about 2 hours outside of the refrigerator per the USDA guidelines. Meat must go into the fridge within 2 hours of finishing the cooking process in order for it to be safe to eat.

      1. Have to be careful not to fill a pan too much though, like in an MES. If I start with a full pan it will overflow from the juices as the butt drips

  35. My kids for fathers Day got me a Pit Boss Vertical pellet smoker. I plan to using a modified version of your Recipe (only using what i have available) but plan using the cooking method you describe. This is my 1st attempt and a pure experiment for me. Should be fun. (i hope). Will let you know.

  36. I’ve. Done the 12hour pork butts and now this fast method on my camp chef pellet grill and it came out beautiful, no flare ups no problems and yes the mustard works great and it’s not like you taste it . it really helps your rub stick, and I have always received a wonderful bark in the process. Great recipe..

  37. I think rulesmas had bigger issues with his pellet grill. I have had a 7.6 lb pork butt on my treager for the past 3.5 plus hours with absolutely no problems and I set it on the grates- no foil tins. sorry but don’t be afraid to do a pork butt on a pellet grill, mine turned out awesome- thanks Jeff

    1. There was no problem with my grill, the problem was I tried to do four butts and they produced too much grease for the grill to handle. I’ve done two with no problem!

  38. WARNING!!!!
    Do Not Try This on a Pellet Smoker/Grill!! This method produces too much grease run off. The pellet grill grease drain could not keep up with the amount of grease running off the butts and the grill started on fire!! Now I have a totally ruined pellet grill. I should have know better than to try and speed up the slow cook of a pork butt. Oh well, I wanted a new pellet grill any way!! Thank god nothing eles started on fire.

    1. I often sit pork butts and briskets down in a large foil pan from the get go to contain the mess/grease. It still gets plenty of smoke that way and this would illuminate the problem you are referring to. Sorry to hear about your grill… I have never had this happen but it does pay to be safe when you are dealing with grease and fire.

  39. Best pork butt ever !!!! Just ate pulled pork at the local bbq place and your recipe whipped their butts ! 😂

  40. I have been using your rub and sauce recipes for years, I recently did two pork shoulders for my sons house warming party and unbeknowst to me,one of his friends was a food writer for the local paper. He said it was some of the best pulled pork he had eaten, much better than a recent commercial place he had reviewd. I was duly proud, nice to be recognized by an “expert”.
    Joe

  41. May I make a suggestion of using homemade sweet pickle chips in lieu of the peppers. They give pulled pork a nice crunch with their sweet/sour flavor and a hint of vinegar which is perfect with pork. top with your favorite BBQ sauce and you’ll have a fine sandwich or sandwiches!

    1. I don’t usually want it to cool down too fast so I will open up the foil slightly to let the heat dissipate slowly. If you are in a big hurry though, you can completely unwrap it and once it’s cool enough, you can pull it.

      1. Sorry… But mustard? That’s funny. Also there is not one piece of bark on the exterior all you did was Texas crutch in foil and steam… Sorry thayx not real BBQ… It’s BS.

        1. If you don’t personally like mustard, you don’t have to use it. Many of us use it because it works really well.. I take it you haven’t tried it? I have found throughout the years that many pitmasters find something that works for them and all of a sudden, everyone else’s methods are wrong. I try to be a little more open to what people like even if it’s not my own personal favorite. The 5-hour method is not the way I normally cook pork butts but if you are a busy person and don’t have 14 hours to spend, then the 5-hour method is the one for you.

        2. Why would Pig Floyd’s BBQ place in FL come on here and kinda be an ass? What did you get out of it?
          I have used mustard because of Jeff’s recommendation and it works very well, no mustard taste at all. Thanks Jeff

        3. I’ve been home smoking for several years now, and I’m sorry, there is nothing wrong with the crutch. I’ve eaten plenty of “pro” Q and mine is almost as good as the best I’ve ever had and better than most I’ve had.

          As far as mustard; I have used it many times but I dont usually do that now. I cant tell the difference.

          Thing with the bark, is if you have time and catch the butt before it gets to 205, you can take the butt in the foil open it, drain and save the liquid for tossing, and place the butt (on the foil helps keep from losing any parts that may come loose while handling) back in the smoker at 275 to re-set some of the bark. I love a good bark, but a lot of people prefer the non blackened tender meat.

          I find the pit machismo almost funny, and what judges seem to consider winning competition Q is not always my preference. I like by back ribs falling off the bone for instance, and so do a lot of people…they are not wrong just because someone decided however many years back to specify something for a competition. All that matters is the food’s good, and I’ve had plenty of overrated Q from “pit masters”.

          I’m doing this method right now because I’ve always wanted to try it and tired of being tired because I had to get up at o-dark-thirty only to not even be able to pull till 9 o’clock at night. I hope it works well. It’d be nice to compress the time and still have good Q

          1. I’ with ya brother! If you and your family like the food that you cook.. then that’s the way it should be done. I’m not big on much of the competition rated barbecue either and I’ve heard plenty of winning pitmasters say that they cook differently at home than they do at competitions. Keep it simple, eat it the way you like it!

        4. Sounds like Pig Floyd’s BBQ is jealous of your 5 star feedback and positive results from the smoking community. It’s perfectly a normal option to rub the butt or ribs with yellow mustard and rub. All of my butts had a beautiful bark when finished when I had to cook this way. Sad when an actual business can be so negative. You probably have great BBQ, but sure wont stop at this joint.