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First turbo butt

TjcoleyTjcoley Posts: 3,109
I've been a strong proponent of low 'n slo for pork butt.  I like the challenge of the overnight cook and the satisfaction of saying I've cooked something for 24 hours on the Egg, didn't need to adjust anything, and still had a good deal of lump left over.  Not to mention the taste.  After reading so much lately about going turbo, especially @Mickey, I decided to give it a try.
IT just reached 165 after four hours at 370 dome (I was shooting for 350 but the Egg decided to settle in a little higher).  Going in to the foil for a couple hours and should be done in time for dinner.  It smells fantastic.  Can't wait to see how this one turns out.
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA


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