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High-Heat Smoked Pork Butt

I’m a low-and-slow smoking kind of guy. Well, usually. Sometimes, I don’t have 12-14 hours to get a cook done. I gotta roll. This high-heat smoked pork butt approach that cuts the time to 5-6 hours and still produces tasty, tender pulled pork . Although its not quite as good as the low-and-slow approach as the fat doesn’t have as much time to truly render. It is still a fantastic technique.

This approach also calls for an injection, which I don’t usually do when I cook low-and-slow. It’s easy, helps tenderize the meat, and adds a nice flavor. I used my stainless steel injector. It totally rocks. It’s heavy-duty enough to handle serious injecting. I wouldn’t get any other kind. Admittedly, I had a El Cheapo Plastico injector before and it lasted three or four uses. The Bayou Classic Injector is the real deal.

I smoked this butt on my Weber Smokey Mountain smoker for about 6 hours total.

Great Pulled Pork Sandwiches… And More

I ended up with plenty of pulled pork (using my bear claws) from an 8 pound butt. This high-heat smoked pork butt does not disappoint. We had it on sliders the first night, some topped with slaw and others topped with red onions. All sauced with Weber Original BBQ sauce. I also made pulled pork stromboli and nachos, among other yummy things!

Ofargo 304-Stainless Steel Meat Injector Syringe Kit with 4 Marinade Needles for BBQ Grill Smoker, 2-oz Large Capacity, Both Paper User Manual and E-Book Recipe

If you have more time, try my low-and-slow smoked pork butt.

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5 from 1 vote

High-Heat Smoked Pork Butt

This high-heat smoked approach cuts cook time to 5-6 hours and still produces tasty, tender pulled pork.

Course Main

Cuisine American

Keyword pulled pork, smoked

Prep Time 10

Cook Time 6

Total Time 6 10

Servings pounds

Calories 1364kcal

Author Based on a technique from The Virtual Weber Bullet

Equipment

Meat Injector Syringe

Ingredients

For Chris Lilly’s Championship Injection

¾ cup apple juice
½ cup water
½ cup white sugar
¼ cup table salt
2 tablespoons Worcestershire sauce

For the butt

6-8 pound pork butt trimmed as desired
Your favorite BBQ seasoning

Instructions

Combine all of the injection ingredients and whisk until the sugar and salt have dissolved.
Inject marinade into pork butt every inch or so. Don’t worry if some squirts out. It will. Just get the needle down deep into the meat and inject away.
Pat outside of butt dry with a paper towel. You don’t have to go crazy, just get the worst of the leaking marinade off.
Cover the butt in the rub. Don’t be shy.
Place onto a smoker that is cooking at 325 F – 350 F. Use a light smoking wood, such as hickory or apple. If you are using a Weber Smokey Mountain smoker do NOT add water to the water pan or you’ll never reach the temperatures you need. Just foil the water pan to make cleanup easier.
Smoke until the internal temperature reaches 165 F.
Wrap the butt tightly in foil and continue smoking until the internal temperature reaches 195 F for 30 minutes.
Remove the butt and let rest 30 minutes (still foiled) before pulling. Add any juices that have accumulated in the foil to the pulled pork. You don’t want to waste any of that great flavor.

Notes

Since you’re cooking over high heat, try to stay away from a rub that contains a lot of sugar.

Nutrition

Nutritional values are approximate.

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Italian Meatballs

This is our go-to recipe for Italian meatballs. We usually double the ingredients and make a big batch (24 2-ounce meatballs), freezing some for later. They are perfect on sandwiches, over pasta, wrapped in bacon, on pizza, you name it. They’re great fresh but also great to have on-hand frozen for that quick-and-easier lunch or dinner.

These Italian meatballs really need to set up overnight in the fridge to be the right consistency and flavor. We always make 2 ounce balls, but you can make smaller ones if you like. I wouldn’t make them any bigger, though. As much as I do love meatballs, I think there’s a limit. I want them cooked perfectly all the way through. I’ve found that really big meatballs tend to get done on the outside long before the inside.

Meatball Master

The meatballs can be cooked in the oven, on the grill, on a smoker such as the Weber Smokey Mountain Smoker, or in a Char-Broil The Big Easy Oil-less Fryer.

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5 from 1 vote

Italian Meatballs

This is our go-to Italian meatball recipe. We usually double the ingredients and make a big batch (24 2-ounce meatballs), freezing some for later. They are perfect on sandwiches, over pasta, wrapped in bacon, on pizza, you name it.

Course Main

Cuisine Italian

Keyword Italian, meatballs

Prep Time 12

Cook Time 30

Total Time 12 30

Servings balls

Calories 172kcal

Author Mike