Last-minute change of plans hoping the turbo butt will work

mlc2013

 My wife just called me to inform me that our dinner plans canceled for tonight and she’s going to have a few friends over so let’s make pulled pork I am literally just leaving my Butcher it is 11:30 AM and I have a 6 1/2 pound bone in pork butt I’m gonna go for raised indirect 350 I’m guessing 40 minutes per pound is a good gauge does that sound right.  By the time I get home prep butt and get Egg to temp it won’t be 1230 1 o’clock in which means butt won’t be ready till 5 o’clock if all goes well and my figuring correct or am I in for a disappointing last-minute Chinese meal. We plan on eating at 6-7

ColtsFan

You're fine. I would wrap it at the stall if you're worried about it 

dmourati

You can do it. Make your wife light the damn thing.

mlc2013

 I left that part out was going to use drip pan and wrap in stall if stall happened late during the day but it stall happens sooner than expected I may let it go naked 

mlc2013

 I would if she was home she’s running around doing errands as well 

lousubcap

Next time just audible for spatched chix-much easier and eliminates the finish-line stress.  Good luck bringing it home.  

bikesAndBBQ

At higher temperatures, the stall should be minimal and likely non existent. 

mlc2013

Okay pork butt seasoned, Just waiting for egg to stabilize.
I did a little something different today so well she how it plays out.
6.5lb. butt bone in, I put slices all throughout the butt varying dept of slice.
I crushed 5 cloves garlic and mixed with EVOO, Oregano, 1 whole lemon squeezed. I rubbed the above mixture all over the butt and into the slits as best I could.
Then I did 2 good coats of Byron Butt Rub, in the meantime I have orange juice in the drip pan.
I just combined a few different recipes and figured this was a last minute thing that wasn't suppose to be so why not try something and if the results aren't what I wanted no big loss. We all know it was a last minute thing
Now does this look like enough rub?

Carolina Q

Throw it in the oven until the egg is stable.

Foghorn

You got this.

And, yes that looks like an appropriate amount of rub.  Especially if there is some in the cracks.  

dmchicago

I would not wrap during a turbo. Just power through the stall if it even stalls. Also, from what I've read, I'd skip the drip pan.  

mlc2013

dmchicago
I normally do a dry drip pan but my mom (who does not grill but makes a mean pernil in the oven) is telling me to do the OJ in the bottom and i can thank her later. So for this cook i listened and im giving it a try. But all the turbo butt threads I read all listed a drip pan in it, I have never done a turbo before but always use a drip in my low and slow butts. If this comes out bad ill try w/o drip hell who am i kidding ill try w/o drip even if this comes out good im always playing trying to see what I can change (most always for the worse) if it isn't broke dont fix it should be my motto but i like i wonder what would happen if i try this instead

dmchicago

@mlc2013

Sorry, I wasn't clear in my post. I wouldn't use liquid in a drip pan. I do use a drip pan to catch fat drippings raised off the platesetter with nuts.

Good luck!

Foghorn

I wouldn't do turbo without a pan.  With the cooking temp at 350, the platesetter gets really hot - and can radiate heat to the bottom of your meat.  I've burned some turbo ribs that way.

mlc2013

dmchicago + Foghorn noted thanks for the input I will be sure to always use a drip pan and as far as liquid I can only assume the the OJ has cooked off by now and burned the drip pan but I haven't check it yet but if it did Ill be sure to send a photo to my mom and perhaps the drip pan for her to clean (LOL) 
I said that with such authority but in reality ill tell my mom she was right regardless and say thank you.

mlc2013

butt has been on since a 1:10 and grate temp has been a solid 350, Dome temp has been reading 300 (I guess I have to calibrate the dome quake as I have never done it yet or the Diqi Q probe is not right either way the IT is 173 I will wait till it breaks 185 before I open up the egg to take a look, at that time ill use the thermapen to get an IT to see if the Diqi Q probe is accurate. The set up im using right now is a spider with 16" platesetter, AR Rig with Drip pan on bottom bar and grate and butt on top of rack have grate probe is on the top grate close to the butt out 1.5" away from butt so I would assume if Diqi Q is reading close to accurate (once I thermapen) then I definitely need to calibrate the dome temp gauge.

mlc2013

Okay just checked in my Digi Q read IT of 184 but the thermapen said 177 (not to far off plus could just be a different part of the protein) so Im assuming my dome therm is off and I need to calibrate. Before I start searching for calibrating instructions can the stock BGE dome temp gauge be adjusted?
Here are some photos of the progression

mlc2013

and just as I thought the OJ is burnt to a crisp in drip pan Thanks Mom!!

lousubcap

Couple of things-
Dome thermo is an easy one-point check.  Boil some water-insert thermo note temp.  Use nut on the back of the thermo to adjust out the off-set then recheck.
Liquid in a pan-not an issue if running with a controller but if not and the liquid boils off then the BGE temp will climb to the natural vent setting for a non liquid cook.  (The liquid is a heat sink til it's gone).  FWIW-

bikesAndBBQ

My dome thermometer is calibrated and so is my grate thermometer. At higher temps, the dome and grate will be noticeably different. For low and slows, they will eventually settle to be the same or close enough to make no difference. Pick either dome or grate to do your cooking and stick with it. I am a grate temp guy. It is good to know how to cook with the dome in case of thermometer failure or when you have a lot cooking or a huge brisket and there is no room for a grate probe.   

mlc2013

5:45 probe like butter bone has a little wiggle IT 198-205 it depends where you probe going to leave for a few minutes more would like bone to come out easy not just wiggle

mlc2013

pgprescott

Get in my belly!

bgebrent

It’s done.

mlc2013

bgebrent yeah i pulled it I licked my fingers after testing the bone and I was like need you now letting it rest for a few then I will shred

mlc2013

I can not believe this is the best Butt I have ever had. Its juicy and full of flavor with a great heat kick Byrons rub get 2 thumbs up from me

Carolina Q

Maybe you should thank your mom.

mlc2013

Carolina Q said:

Maybe you should thank your mom.

already did

ElkhornHusker

Great job 

mlc2013

You know it was good when 4 people ate every last bit and are still sitting around the table talking about how good it was and how stuffed we are

mlc2013

 Today I was wishing I wasn’t such a fat ass yesterday and we didn’t eat all that pulled pork I would really love a pork Sammy right now