"Hot and "Fast" v. "Low and Slow"

[ColonialDawg]

Wrap or no wrap?

I cook my butts at 275-300 and always wrap tightly after I get the bark I want. I personally like mine to get to 205-210 internal and probe for tenderness. That’s just me. My scapulas always pull out with no effort and they are clean. Is it better/worse than low and slow? Can’t say as I’ve never done them side by side. All I know is the one cooked hot and fast is done in 8 hours or less, folks are happy, and I get a full night of sleep. Haha.

[Troutman]

Bingo

[Troutman]

Another variable that I'd ask about were these both bone-in or boneless butts? Or was one bone-in and the other boneless? That might matter. Still, I'm scratching my head at 5 hour difference, something doesn't seem right.

[Bobmcgahan]

Both bone-in.

[Troutman]

Dang, you're a tough nut to crack. Guess low and slow it is for you guys !!!

[Attjack]

I would not rule out differences in the actual pigs the meat came from.

[Polarbear777]

...My scapulas always pull out with no effort and they are clean...

I know what you meant, but that seems like it would be very uncomfortable.

[ColonialDawg]

You have no idea...

[Ahumadora]

Was one still partially frozen when you started the cook?

[Bobmcgahan]

No. Both bought at the same time and rubbed identically.

[jeremiah_h]

I've done a butt at 225, cooked for 11 hours, and done others at 275-300 and cooked for 6-7 hours. I find that in my cooker, the one done at 225 was drier and not nearly as good as the many I've done around 275. I always take them to 203

[Bobmcgahan]

What cooker are you using?