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Turbo butt only 3.5 hours???

StyerStyer Posts: 25
Just cooked my first turbo butt. It was a 7# bone in Boston butt and it only took 3 hours and 35 mins. Should I be concerned? It was cooked averaging around 350*, had a little trouble getting the temp to settle the first 1.5 hours

I pulled and foiled it at around 140-160, had a decent enough bark for my liking. That was at about 2 hours in. My poulder probe said 160 and my meat thermometer said 145. When I pulled it at 3 hours 35 mins my poulder said 200* as did my meat thermometer in multiple areas. Also the meat thermometer when in with almost no force.

The butt is currently FTC'ed and waiting till 8pm central to be pulled for dinner.

Should I be concerned?
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Comments

  • EggcelsiorEggcelsior Posts: 11,157
    Nope. You put the football through the tire on that one. Prepared to be amazed. It's like Neo discovering the Matrix.
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  • RRPRRP Posts: 15,304
    You'll be fine! Occasionally I will have the same surprise and we call them turbo butts. Back when I believed the 240 low and slow gospel I'd encounter the same thing where I would plan for say 21 hours and the butt would be ready to rock n roll after 14 hours! Enjoy!
    Ron
    Dunlap, IL
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