Turbo butts are "DA BOMB"

shtgunal3 · February 1

I followed @Mickey's instructions and the turbo butt turned out amazing! Coated with olive oil then rubbed with Dizzy Dust. In the fridge over night. Then turbo'd the thing today. 5.5 lb bone in.... 350 dome for 3.5 hrs until it hit 160 IT, then foiled, 2 more hours @ 350 and pulled @ 200 IT. Wrapped in towels and put in cooler until SWMBO got home. Also made baked beans on the egg and made some Hawaiian cole slaw. Everything was great. Turbo is the way to go. I think it was better and more moist than the low and slow I done last week.

bccomstock · February 1

Nice! I think I'm going to be turboing a butt and a brisket Sunday.. Good to know the steps you took.

How was the bark? I've never coated anything with olive oil.. Usually use yellow mustard.

Mickey · February 1

Told you so :)] Next is the Turbo Ribs..... Man that meal looks good. Never herd of the olive oil ( mustard yes) something new to try.

500 · February 1

Looking good. Turbo Butt is on the menu for Sunday. Just for the 500 crew so plenty of leftovers coming. Turbo Butt Nachos, Turbo Butt Pizza, Turbo Butt...

Mattman3969 · February 1

Looks real good!!! Gonna have to try this "Turbo" method soon

Dave in Florida · February 1

Bring them over one at a time Mickey...one at a time.
:))

BYS1981 · February 1

I dont use oil or mustard.. I didn't notice a difference.

shtgunal3 · February 1

Thanks everyone. BTW the bark was good too.

SmokeyPitt · February 1

The pulled pork looks great. I will have to give this another try. I have attempted a couple of times and they were fine, just not as good as my overnighters. Perhaps I was waiting too long to foil (think I foiled at about 180).

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Turbo butts are "DA BOMB"

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