Hot and Fast Pork Butt

Hot and Fast Pork Butt

#PulledPork #BBQ #PorkButt

Hot and Fast Pork Butt on the Outlaw Patio

Everyone loves some great pulled pork, but perfection takes time... a lot of time. This recipe shows you the basics to smoking an awesome pork butt, just in half the time.

**WHAT YOU NEED**
1-Pork Butt
Basic Salt, Pepper, Garlic and Spices
Your Favorite BBQ Rub (Hopefully, MISSISSIPPI GRIND)
A Smoker That you can run at 300-325 and feel comfortable doing so.
About 4-5 hours

For the White Sauce
-2 Cups Mayo
Apple Cider Vinegar
Your Favorite Hot Sauce


First things first, I started with a 8 pound pork butt. I picked this up at our local Kroger. You can use whatever size you would like but make sure to understand that a larger one will take longer and a smaller one will cook much quicker.

I lightly trimmed this butt, only removing any loose pieces that may burning. I left the fat cap on and did not score the top. If we were cooking at a lower temp I would have scored the top just because that little fatty bites of goodness are one of my favorites. Since we are cooking at a higher temp, I didn't want to take the chance of burning the smaller pieces.

For seasoning today, I made up a Texas style Salt, Pepper, and Garlic.
-1/2 Cup of Course Kosher Salt
-1/2 Cup of Course Black Pepper
-1/4 Cup of Fine Garlic Powder
-1/4 Cup of Fine Onion Powder
-1 Tablespoon of Ground Red Pepper

Make sure to save some for later when you make the White Sauce.

I did not want to use any sugar on the front end of the cook since I know it would burn during the first part of the cook.

Now that we have the butt seasoned, its time to go fire up the pit. I cooked on the https://outlawpatio.com/ model today. You can cook on any pit as long as your comfortable running it 300-325 degrees. I simply got a small bed of coals going and started adding Hickory and Pecan Splits for great flavor and heat.

Once the pit has stabilized at the 300-325 range you can get the butt on and cooking. Check on it about every hour and keep a close eye on color. You may have to spritz if the bark starts drying out or getting dark. We are only worried about color at this point. Once we get the color we want we will wrap.

At the 3 hour mark I had all the color I wanted. I wrapped in the butcher paper today. I sprinkled a small about of our favorite BBQ in the wrap for a little added flavor. Wrap the butt tight in butcher paper and get it back on the pit. I placed a https://www.thermoworks.com/DOT in the center of the butt and set the alarm to 195.

While the butt is cook, I am going to share one of my favorite White BBQ Sauce Recipes. Everyone know White Sauce is great on chicken but to me it is just as good on some old school pulled pork!

White Sauce
-2 Cups Mayo
-2/3 Cup Apple Cider Vinegar
-2 tablespoons of the Rub Mixture From the Pork Butt
-1 Tablespoon of your favorite Hot Sauce

After being wrapped for about 1 1/2 hours, the internal temp hit 195. This put the total cook time at 4 1/2 hours. I then took the butt in to rest. You would want to either place in a dry cooler to rest for several hours or allow to sit on the counter and rest for at least 30 minutes. You want the butt to calm down and quit cooking. Also it definitely needs to cool off before handling.

Once the butt has rested, it is time to enjoy. This pork makes great sandwiches, nachos, or even in bake potatoes. We like to set it up like a pulled pork bar and have a mixture of options. Its always a hit!

Hope yall enjoyed this recipe and let us know what you think!

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