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It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

first time no-foil turbo butt, shredded with Manrakes!

CanuggheadCanugghead Posts: 3,273
edited November 2013 in EggHead Forum
Sorry @MaskedMarvel and @Mattman3969, since I was mixing butt with picnic, mostly for bagging, it wasn't convenient and I was too chicken to put rooster sauce on my butts!  

Ended up using the tried and true Elder Ward rub from a big batch I prepared recently.  350F dome temp all the way in the XL, no foiling, no water pan, took about 7 hours to hit 200 internal temp.  Bark came out nicer than previous turbo attempt with foiling at 160F.  Overall meat texture is quite good but not as moist as low and slow at 250F. I think 300F would be an ideal compromise.

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Vaughan, ON, Canada

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