Hot and Fast vs. Low and Slow: Best Way to Smoke Pork Butt? | Heath Riles BBQ
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- čas přidán 26. 06. 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
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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Low and Slow or Hot and Fast?
I don't discriminate on low and slow or got and fast, I just cook it and eat it 😂😂 both of them are good
Just curious why no paper before foil?
I've always wrapped with just foil. @@brianmiller1098
My el cheapo smoker likes to run at 275 - 300, so hot and fast though not by choice. I'm trying to figure out my fire control so I can try lower and longer cooks.
Low and slow but cooked in the drum smoker.
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.
I do agree it is the best of both worlds when you do a combination!
That’s what we always do
Did the same last night, then I had to get to 204 internal temp and let the kettle come up to 300 / 325 (measuring around 260 / 275 around the meat measuring with the probes. Had to give food to the kids and was already running late, so ended it at 195 internal and only rested it 45min at which the kids were crawling on the walls. So had to feed them. 😅 starting earlier next time, but it was good enough for everyone to love the result, it was nice.
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.
Happy to hear it
Outstanding video and comparison Heath! I love the crew coming in and twisting your arm for a vote 😂
They don't let me get away with anything 🤣
Cooking now heath. Your seasons are GREAT. THANK YOU SIR!!!
So glad you enjoy!
I do large cooks quite often. I'll load 72 butts at a time on the Ole Hickory and run 4 hours at 250ish then i wrap. Once they're wrapped i run it up to 275-300 and get em done.
Nice!
I swear! When you cook over high heat, it does something to flavor of the fat and meat. It develops more complex flavors. That’s why I do a combination of high heat and low-and-slow methods.
Pros and cons to both for sure. Either way produces great BBQ.
This is an awesome review, thanks as always Heath!
Appreciate it! Thanks for watching.
Thanks much for a very educational demo of 2 totally different cooking methods.
Glad you enjoyed it!
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.👍
They were both pretty dang good. It was hard to choose a winner.
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!
They're both great and have their pros and cons. Both butts turned out delicious.
Oh you rocking with the BGE huh!? Go head big tyme!! It’s on my wishlist but my wifey wants a 85 inch 4K in the living room. I’m halfway okay with that. I’d prefer to bring up the 65 from the basement & put the 85 down there.
Love you true feelings being said and your helpful tips, you do a awesome job on these videos. I appreciate your works
Glad you like them!
Fabulous video. Love the comparison! Keep up the great content, you are on my must watch list. I’m team low and slow.
Thanks for watching!
I prefer low n slow
Always a good bet
I try to go between the 2 styles at 250 with my Lang stick burner. It takes about an 8 hour cook.
Great video. Love the ending👍
Appreciate it!
Thanks for the great content!
Glad you enjoy it!
Have gotten more into hot and fast of late but at some point I will do some stuff low and slow. Both looked great. And compliments on your porch setup and yard.
Appreciate it!
Shoutout to the crew at the end lol. Nice vid heath 😀
Thanks!
I did a hot and fast on my drum this weekend, for science. It was fine. But low and slow is better flavor.
Now ribs, give me the drum every time. I don't care what cooker you put it up against.
Hard to beat some ribs on a drum
Low and slow usually is combined with drinking and hanging out with my friends or family I’m smoking with which is an added benefit for me!
Exactly!
Awesome video once again Heath! Those butts turned out awesome! I'd have to go with the drum aswell, you just cant get enough of that traditional BBQ taste that a drum gives. Also BBQ for me is all about building and managing the fire!
It is one of the best parts for sure. I am glad you enjoyed
Back before I was set up for winter-time smoking (Colorado), I used to do butts in the crock pot all the time. Salt, pepper and Wickers marinade. After done and pulled I would run the pork in a hot oven with some of the juices to crisp up a little. Not ideal, but it was still quite good.
Sounds good to me!
Doing my first pork shoulder in my req tec today. This helps! Thanks!!
Hope it turns out great!
Another great video Heath. I've done butts both ways on my WSM. That being said (since it's the same cooker) - I can't really taste the difference between hot & fast and low & slow. I love the idea of hot & fast because I can start the smoker in the morning and have a butt rested for pull by dinner time.
Appreciate it, Brandon!
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.
It's hard to beat!
All about the taste for me..great comparison; nothing wrong with a long relaxing cook either!
Nothing wrong with either! Both methods will give you some great pulled pork.
Ive pretty much followed macloms reeds slow and low process for overnight butts...usually wake up the next day for it to be 150-160 ish...and then i will slowly increase the temp up to make sure it hits 203 at the time i want. hasnt failed me yet...side note Heath just slapped some comp rub on my ribs for the first time...came out real good.
Love to hear it! Glad you enjoyed. We actually just did a low and slow butt as well. It's great to throw it on and just let the smoker eat. czcams.com/video/_cRILV_QFy4/video.html
Man I am wanting to get myself a patio setup like you got. A screened in porch just like you got going on. Are you running any sort of powered exhaust to pull the smoke out?
No!
Perfect example from a professional cooker. Thanks Heath
Appreciate that!
Great video. the drum always wins. Low n slow is awesome can’t go wrong with either
You got that right!
Nice presentation MR Heath. Surely I wish I could afford that same Pellet grill so I could experience a smoke flavor just like you explained.
Maybe one day you will be able to get you one. Sure is worth it!
Like you always say, it's all about flavor. If l can get to that 'flavor' level faster; then that the road I'm taking.
Sounds good!
Absolutely great video. Your video production has really improved over the years. Great stuff! Also...Thanks for teaching me how to BBQ. 😁
Appreciate that! Trying to get better every day.
Very interesting I have a drum but almost got a pellet. May eventually get a pellet also because of the easy of cooking. Great video.
Very easy cooking and highly recommend
I like hot and fast better than the low and slow, even though I currently have a pellet grill.
Cooking indirectly with a real fire is, in my opinion, the best taste you can get.
Thanks for the awesome video.
Thanks for watching!
I just did a my first drum butt with a deflector for 8hrs. Flavor from the drum is unmatched for sure.
That is awesome! I am glad you enjoyed.
So much better when you take a 9x13 pan and place it underneath to catch the juices! Then place the butt in the pan and cover for the last 1-2hrs!! Yum yum get you some!!
Got that right!
I think using a different pellet other than charcoal would have given better results. Charcoal pellets dont impart much flavor although they do burn hotter usually.
I personally love using Royal Oak Charcoal pellets. Can always use a flavored pellet if you prefer.
Before the pellet grill, I only cooked them Hot & Fast. I had a restaurant and Fast with Hickory wood was what we always knew. They were Awesome.
Now I only own a pellet grill and I love it. Love and Slow is the way I go now. Like Heath said I wouldn’t turn down either one buttttt, hat and fast I think is better. I can say it is the only way I knew.
It was close, but I'm a sucker for hot and fast on that drum
If you think hot and fast is better then why is low and slow all you do?
I love the charcoal flavor of traditional grills
Hard to beat
I love my Gateway. I'm happy to eat food off a pellet grill. Everyone I know who has one loves them, and I enjoy the food off of the Gateway. I'll never buy a pellet grill myself, but more power to you if you like your pellet grill.
I love hot and fast. I randomly decide around 3pm that I want pulled pork or a brisket so I don’t have the entire day to sit and wait
Nothing wrong with that!
You the man Heath 💪🏻 I found the garlic jalapeño rub along with a bunch more at my local ACE it’s about time they listened.
Awesome!
You can't compare low slow and hot and fast unless they are smoked in the exact same style of smoker. Otherwise, of course one will smell and taste slightly different.
The drum is great for cooking hot and fast and the Traeger is great for low and slow. I'm comparing the two different cooking methods. The point was to showcase both of those and pick a winner.
Heath, I Never Knew U Could Crush a Pork Butt in 3 or 4 Hours and Have Those Amazing Results. Tender and Flavorful Like That. That's Awesome. Great Vid Heath !!
Thank you very much!
Definitely prefer low and slow from these options, but I ride 250-275 and get them cooked in about 10-12 hours (most of the time; every cut is different).
Sounds about right!
In a large crockpot on low overnight. THE BEST!
I bet!
I love pulled pork especially when it's done low and slow. But sometimes I don't have a lot of time to do low and slow. Could you cook a pork butt Hot and fast on a char griller akorn charcoal grill instead of a drum smoker?
I have done it on mine. I use my diffuser plate though so it don't get the direct heat.
Awesome! I appreciate the help 😁
@@Utilitylocatorman Yeah, you have to use a diffuser plate
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
Both 🤣
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.
Definitely want to do a complete side by side on the same type of grill at different temps. Just wanted to showcase the two methods, cooking times, etc.
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.
I don’t think you can compare cooking style on two different type smokers. I have a Kamado Joe and an offset. I couldn’t do this experiment either. The smokers are too different.
Show casing each cooker and the techniques to cook on both. You cook to temp and feel. Can't always go off just temps. Each piece of meat is different. Definitely want to do a video on cooking each method on the same cooker in the future.
Are these charcoal pellets worth it? I really want to mix it with some oak or hickory but everyone tells me to avoid them and that they cause problems with augers.
They are worth it for sure in my opinion.
I prefer my Treager
Nothing wrong with that! Easy to use and makes great food.
Visually i thought the pellet cook pork looked better. But i trust HR opinion most definitely as taste is always the winner. I just have a stick burner so i cant try out either method
All a personal preference. Can definitely try both ways and see what you think! There's pros and cons to both.
“Just a stick burner”? Doesn’t get any better than that.
Wow!!! 🤯 I’m actually surprised that the flavor profile is better with the drum smoker. You’d think that the pork with the smoke ring the flavor would be better. #blownaway
Just a personal preference! Can make great pulled pork on both.
I cook my butt using a kamado style smoker but I protect my meat by adding more diffusers ( I have two metal diffusers and a water pan literally stacked on top of each other with 2 inch air gaps between each diffusers) ) to stop/slow any IR heating, cook at 275 F. What could I do better
I'd stick with that. Have to use a diffuser so you're not getting that direct heat. Have you had any issues with it when you've cooked a butt?
No big issues but trying this year to up my game. Your butter bath on ribs was a very positive eye opener, it is now firmly in my tool box. Thks
Can I use your butter bath on this type of pork? Still the same amount of liquid ?
Yeah, you could. I've wrapped with it before. I'd use 1/2 cup of the Butter Bath and then the 16oz of liquid.
What about moisture? I would think the low and slow would be a bit more juicy.
There's pros and cons to both for sure. Both butts came out pretty juicy.
Low and slow 🤙🏽
Awesome choice
Can you cook low and slow on the drum? Or just hot and fast ?? TIA
Drum is usually best for hot and fast
I’m a hot and fast guy myself, all about preference in my opinion.
Definitely
Hot & Fast driva!
Oh, I love your set-up. What a meat porch! Just savage.
Thanks!
Hot N’ Fast
Heath just to confirm you did not put any wood in the gateway?
I used Royal Oak Charcoal Hardwood Charcoal Pellets and Royal Oak Charcoal.
Heath, why in the WORLD would you make a video on comparing 'hot and fast' and 'low and slow' but then use two different cooking vessels, AND, one rested longer than the other? Two things which would directly influence the taste/texture/moisture etc.. If you are comparing hot and fast and low and slow, everything else should be the same.
The low and slow butt was heavier than the hot and fast. Required a slightly longer rest time. Both butts came out tender and juicy. It was a hard choice.
What kind of gloves are you using
I was wearing our brand of heat gloves www.heathrilesbbq.com/products/heat-gloves
That looks like some bad rust on that drum lid
Weather got to it a little
Is it me or is the audio really jacked up on this?
Ran into some technical difficulties. Show must go on. We'll be better next time. Audio cleared up as the video went on.
So nice to see someone actually take the time to pull all that fat out when you break it down. Too many guys unwrap, pull that shoulder blade then mash it all together. IMO a butt has too many pockets of fat and one piece of cartilage to just leave in there. I would have like to seen this comparison on the same pit though to be honest. But I understand for video purposes and them finishing at near the same time that that isn't possible. Thx for doing it though brother. Time to order more comp rub.
Great idea! I will add that idea to my list.
Mixon
Good lord that is a huge spatula. Where on earth did you get that thing?
You can get them on Amazon or any BBQ supply store.
Low and slow, every single time
Hard to beat
seems like 225-250 in the drum would be the winner???
Yo
👋
over modulated there brother need a new soundman, im available
Just ran into some technical difficulties on the night before. It happens. Audio cleared up as the video went along.
75 deg is not much difference for fast or slow. I was hoping for a true difference like 225 vs 375 or more
I mean 16 hours vs 4.5. It makes a difference.
I prefer my offset over a pellet oven or a drum smoker.
Can't go wrong with any of them. Can make great BBQ with all 3.
Hot and fast i always enjoyed
Glad you enjoy it
I think you wanted to say charcoal hands down...wait a minute, i spoke too soon? Your crew said what I was thinking. I agree, taste better on my Weber kettle, but my Pit Boss Elite gets way more use. Thanks for the video, buba!
The crew wasn't going to let me get away with my first answer 🤣 Thanks for watching!
I love my Pit Boss. I don't know which model, but it has a grill, then above a 3 tier smoke rack. I mostly just use the grill portion. Still kicks out amazing meat. I know it's a Platinum model, but again, I don't know which exactly. I have had it for 5 years. I even use it in winter when I can shovel to the patio. Lolololol 😂 Maine still gets snow, but not as much as 10 yrs ago. I hope it lasts another 5 years! I do, however, have my eye on a new one. I want one down at camp!
@@jenbrooks5872 That's awesome! I'm sure it makes great BBQ.
Wouldn’t you have been better to cook on the same type of smoker at different temps?
Drum smoker is a lot better for cooking hot and fast over direct heat. I could've but we had both running at the same time.
@@HeathRilesBBQ I hear you on that, but it’s not a true apples to apples for the 99% majority of people who don’t have multiple smokers. They have 1 smoker, so which would be best for their smoker. That would be a better comparison for “content”.
The point of the video was to cook it on two different smokers and show the major differences and cooking techniques. We can definitely do a video with the same smoker.@@AmericaTheGreat-1776
@@HeathRilesBBQ yea no sweat sir. I appreciate the video regardless. I just wonder if that would get the same results on the same cooker, just cooked different ways. Or I just need to stop being a wuss, and get something different than a pellet smoker.
Nothing wrong with a pellet smoker! Easy to use and makes great BBQ.@@AmericaTheGreat-1776
gateway rules
A great smoker
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
Drum is a lot better for a hot and fast cook, but I'll keep that in mind the next time we test something.
Holy mic clipping, wow.
Yeah, it happens. We've corrected it.
@UCtPVT3HYB5jHMD2NWaMxzxQ Still a great video. Thank you for the content
@@worldtravels2763 Thanks for watching!
The fat is the best part don't throw it away
Can keep it if you like it. I usually pick it out.
Might as well just place it in an oven
Nothing wrong with cooking on a pellet grill. Easy to use cooks great BBQ
Thanks for the video. But to compare LS vs HF the same cooking methods should be used.
They were seasoned and sauced the same way. Cooking on a drum smoker is a lot better for a H&F.
Wtf is up with your microphone??
Audio malfunction. It happens. Just have to roll with the punches. All of our other videos are fine.
As soon y’all talk about the plug in or pellet grills I exit.
Well good exit then, nobody cares it's not like you are a world BBQ champion or anything
audio is annoyingly over-modulated. Hopefully by now you have a new mic, because I could not make it through 5 minutes. So I guess hot and fast wins for me...
It was at the beginning of the video and got fixed throughout. It happens. Just have to roll with the punches. It's been adjusted if you watch any other videos of ours.