Turbo Butt (lots of pix)

Dyal_SC · January 28

My wife's two favorite meals are Ribeye Steaks and Pulled Pork. I made her the Steak Diane last night, and today I made her Pulled Pork. :) It's a win-win for me because I get Brownie Points AND I get to eat steak and pulled pork! ;) Trimmed and Smoked this 8 lb Turbo Butt up with Apple and Hickory at around 325 deg f.

Spritzed the Butt down a few times with a mixture of Apple Cider Vinegar and Canola Oil. Here are some progress shots when spritzed them down:

Once I achieved the bark I was looking for, I foiled it up to finish.

I let it rest foiled in a cooler, covered with a towel, for about an hour before pulling it. It melted like butter! :)

Bone slid right out...

The bark tasted great, and the pulled pork was very moist with just the right amount of smoke.

Topped our sandwiches with Shealy's Mustard-Based Sauce. A local favorite. :)

Mattman3969 · January 28

That looks very tasty!!! How long did the turbo take?

Dyal_SC · January 28

Thanks, Matt! Took 5.5 hours total.

Chubbs · January 28

Damn Dyal. Eating like a king lately. Can't wait to see what you do with the rest of the pulled pork. Thought about that? I need to make a trip over to Shealys. That place is hard to beat.

Charlie tuna · January 28

The only way to cook it in my opinion!! Looks great!

Alton · January 28

Looks awesome!!, Great Cook, thanks for sharing

Dyal_SC · January 28

Thanks, fellas'!

Chubbs, of course I have plans for the leftovers! ;) Pulled Pork Egg Rolls are a favorite of ours...here's some pix from when I did these awhile back:

Gotta dip the Pulled Pork Egg Rolls in Mustard-Based BBQ Sauce.... you dip Asiany Egg Rolls in Asian Hot Mustard, so it just makes sense! :)

And BBQ Pizza with Pulled Pork, Tomato-Based BBQ Sauce, Cheddar Cheese, Sauteed Onions and Bacon is always deeeelicious! :D

Chubbs · January 28

Thanks, fellas'!
Chubbs, of course I have plans for the leftovers! ;) Pulled Pork Egg Rolls are a favorite of ours...here's some pix from when I did these awhile back:

Gotta dip the Pulled Pork Egg Rolls in Mustard-Based BBQ Sauce.... you dip Asiany Egg Rolls in Asian Hot Mustard, so it just makes sense! :)
< src="http://i908.photobucket.com/albums/ac286/Dyal_SC/June 2012/IMG_7304.jpg">

And BBQ Pizza with Pulled Pork, Tomato-Based BBQ Sauce, Cheddar Cheese, Sauteed Onions and Bacon is always deeeelicious! :D
img src="http://i908.photobucket.com/albums/ac286/Dyal_SC/August 2012/IMG_8017.jpg">

My man...

Eggcelsior · January 28

Everything looks awesome. I love the egg roll idea.

r270ba · January 28

We need to get together and egg in SC. I know you guys have talked about it before. Maybe for a Clemson Carolina 'x'ball game. That would be the shiz

Dyal_SC · January 28

Thx again fellas... r270ba, I think that's a great idea. I just looked and there are Clemson/Carolina baseball games March 1st -3rd.

http://www.gamecocksonline.com/sports/m-basebl/sched/scar-m-basebl-sched.html

1st game is on a Friday in Clemson. 2nd game is in Greenville on Saturday. And Sunday's game (March 3rd) is on Sunday in Columbia. I probably can't do the Friday game since that is a work day, but Saturday or Sunday would probably work. Maybe we could do some tailgating or something?

CeramicChef · January 28

Very nicely done! Great egg rolls! I'm gonna steal that idea with no attribution! :))

JRWhitee · January 28

My daughter is starting at South Carolina next year we would love to crash the tailgate in Columbia next football season. It may be time to get a mini.

Alton · January 28

An Elementry question for some of you guys, but at what temp do you pull your butt? Ok that sounded weird but you know what I mean. :))

Eggcelsior · January 28

It really depends on how sweaty I'm getting. Swamp-butt sucks.

Now, for pork, I pull between 195-205, whenever the meat is starting to fall apart and the thermapen is moving through it like butter.

Mickey · January 28

Very nice cook. More info on the egg rolls please.

erblove · January 28

If the decision is made for a Columbia, SC get together...please let me know.

Skiddymarker · January 28

Tremendous Turbo! looks really good.

caliking · January 28

Most excellent looking plate(s)! Smoke a butt and you eat well for days. I've been thinking about pulled pork pizza too - gotta do it. That mustard based sauce sounds really good.

PS- Was born in Columbia, but moved in 1984.

jfm0830 · January 28

Suspicious minds were wondering what you did to get yourself so deeply in the dog-house, but I'll buy your story. It certainly never hurts to keep your wife happy!

I made a late supper on the Egg last night, so I didn't eat this AM. I am regretting that decision now. You're killing me with all of those pictures of mustardy goodness. I've not tried a turbo butt yet, but I think you've persuaded me I need to do it soon. And that BBQ pizza...so much to do, so little time.

Griffin · January 28

Looking good, Dial Soap. You really must have been missing your Egg during your trip out west to see the big hole in the ground to come back and do two back to back cooks like that. How do you cook the Egg rolls? Just fry them up in some oil?

Dyal_SC · January 28

Thx guys! The Egg Rolls are really simple. You can find the egg roll wraps in the produce section. You just lay one out and put some slaw and pulled pork on top. Then just wrap and seal shut with a drop or two of water. Then fry them on your stovetop in canola oil at about 350 deg f. I like a simple slaw of EVOO and Seasoned Rice Wine Vinegar for the Egg Rolls.

Dyal_SC · January 28

Jim, my wife is my sugar momma and much more attractive than I am. I gotta keep her happy with my cooking and charm so she won't leave me. ;)

CeramicChef · January 28

Alton said:

An Elementry question for some of you guys, but at what temp do you pull your butt? Ok that sounded weird but you know what I mean. :))

I pull my butts at about 195*-200* every single time. I then wrap, generally in foil, but lately I've been wrapping first layer uncoated butcher paper and then foil and then in towels and into the warm cooler for a couple of hours. Always a crowd pleaser, even if it's just a crowd of one!

jfm0830 · January 28

Dyal_SC said:

Jim, my wife is my sugar momma and much more attractive than I am. I gotta keep her happy with my cooking and charm so she won't leave me. ;)

I was gonna bring up legs, but that was the other board ;) . I never figured out what my SO saw in me either. And to be honest I'm making something for my wife tonight so I'm guilty too.

BENTE · January 28

wow man that looks great!! i did pp egrolls once. i seen something yesterday about pp leftovers but i dont remember it as of now but i did save it on the dvr :D i have never spritz'ed a butt before i have done plenty of ribs but never did with canola oil. how did yoyu come up with that? andlast question do you still have your christmas lights up or is that mood lighting around the egg? i thought i was the only one who left up christmas lights

jgdusc · January 28

Dido for me on any Columbia egg cooks!

bezdecr · January 28

That looks great, especially the bark. About what temp were you at when you foiled after achieving the bark you were going for? I am new and have not got my bark looking that good.

Dyal_SC · January 28

Thx, y'all.

Jim, can't wait to see what you have in store for tonight's dinner! :)

Bente, I've been using an apple cider vinegar/canola oil spritz for years. It is my go to "mop", although I spritz and seldom use a mop. I don't like mopping off the rub, so I use a squirt bottle instead. I like the flavor that the apple cider vinegar gives, and I always get a better bark. I don't like a dried out bark, so I personally find that the added fat from the oil helps resolve that issue..it makes sense in my half brain anyways, and I get good results doing it that way. ;). And yep, those are clear Christmas Lights all around my grill gazebo. :) Helps out at night time.

Bezdecr, I think it was around 175 deg f this time around. I pay more attention to the bark than the internal temp before foiling. Sometimes I have a nice bark at 165, but sometimes it takes a little longer with the turbo method.

500 · January 28

Dude; Saweet! I think Turbo Butt just moved to the top of my Super Bowl menu! Thanks. So to clarify Turbo Butt technique, correct me if I'm wrong here (cause I've never Turbo'd before and I wanna get it right). So it's still plate setter indirect, but 325* instead of 250*, spritzing along the way, and after the stall you foil, around 165* to 175*, after the bark hardens, until all the way done, around 195*. FTC as always. Do I have all the steps?

tulocay · January 28

Has anyone experienced a different texture with a turbo butt? I have tried them before on the WSM (I know, I know), but wasn't happy with the taste. It tasted almost greasy when doing turbo. I'm assuming the far superior BGE doesn't have that issue?

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Turbo Butt (lots of pix)

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