Turbo butt question

I added some vinegar and brown sugar to the foil one time and it completely messed up the flavor profile. Now I don't. I think that the vinegar would be fine but it was the sugar that threw everything off.

That should be good. I put the vinegar and sugar in the foil thinking it would make a sticky glaze with the vinegar cutting some of the sweetness. This would add to a layer of flavor on top of the bark(in my mind) I think that the vinegar was just absorbed into the bark and the sugar totally overpowered everything else.All I could taste was sweet and smoke. Very underwhelming.

I inject with Mixon's hog recipe and let it marinade for a few hours in the fridge.  Then I pat it dry and apply my rub and let it sit for about 30 minutes on my counter.  Next I place the butt in the egg at 325 dome temp and use a DigiQ to keep it there and clip the temp prob onto the dome thermometer.  I put my butt in an aluminum pan to help keep the clean up to a minimum. Once the butt reaches 160 internal,  I foil it with a cup of apple juice in the pan. I pull it off once the butt hits 200 or 205 internal.  Depending on the size of the butt, it should only take 5-6 hours total time. Pics below. All those juices in the pan once the butt is done can be used to keep your pulled sections moist.  You can also use your favorite BBQ sauce in conjunction with the juices.  It's pretty tasty.  I ate pulled pork for a week.  This was a 9 1/2 lb butt.

erniemcclain said:

Just foil.  Straight up.

 +1 here