Yesterday's semi-turbo butt.

anton

Since I was not able to attend the NOLA Brisket Camp, I had to console myself with something. Since I did a flat last weekend, I decided a semi-turbo butt was in order to satiate my meat necessity.

7 lb blade roast

S&p, powdered garlic and Paul Prudhommes Pork Magic

Fired egg with RO and four cherry chunks, ran at 275F-300F

Cooked raised, indirect on woo w/ stone on med egg

Put on smoke at 5:15 am

Hit 172F internal at 11:00 am,I then foil wrapped, added 3/4 cup apple cider, 1/4 cup of F. Lee Roy's Hot and Sweet Dippin sauce mixed together and poured over butt and returned to egg.

At 12:30 internal temp was 203F I removed from egg and FTC'd in 150F oven which I turned off after heating up and let sit for 1 hour before pulling and eating.

After pulling. I skimmed fat off the au jus from the foil, nuked it for a minute to get it real hot, and poured it back on the already moist meat for extra flavor.

Served with a cole slaw kit ( cole slaw& packet of non mayo base dressing in a bag from produce aisle) and sliced " Dave's Killer Bread, Powerseed", with a little more F.Lee Roy's Dippin Sauce on the bread.

8-8 1/2 hrs total cook and FTC time, not too fast, not too slow.

EGGjlmh

Looks outstanding!