Butt this weekend - 1st half low and slow turbo to finish

DoofusOfTheDay · January 2014

Plan on doing on a butt tomorrow. PS up with drip pan, 250* for 4 hours then turn heat up to 350* When internal gets to 160* wrap in foil and return until about 195*. Poking when it gets close to that to feel when it feels like butter, and the FTC for a while.

Like my plan? I like bark, but am willing to sacrifice a little to avoid overnight cook.

Chris_Wang · January 2014

Should be fine and should still have decent bark.

grege345 · January 2014

I'm in the camp of 325-350 all the way thru no foil. Great bark and still not overnight. I use to foil everything now I just cook straight thru. What rub you going to use?

henapple · January 2014

Do of us that's how I turbo one. Double wrap and it will stay hot for hours in a cooler.

DoofusOfTheDay · January 2014

Probably use Dizzy Dust, although headed to store later and might grab some Bad Byron's.

henapple · January 2014

Personally I save my dd for ribs or chicken. A butt takes a lot of rub. I've gone through 5 lbs of Byron's in about 5 months. ..butts and brisket

SmokeyPitt · January 2014

@IDoofusOfTheDay, I remember you said you are in Woodstock. FYI- Bub-ba-Q on 92 sells rub and I think it is a solid rub at a good price. It is like $12 for a small bucket o rub.

DoofusOfTheDay · January 2014

Actually in Marietta, but a couple minutes from Woodstock. We almost went to Bub-ba-Q last weekend. He makes a good brisket. I'll have to pick some up. Thanks!

henapple · January 2014

Smokey and doofus...I may be coming through tues...I may have some Ozark Oak. I don't know yetm

SmokeyPitt · January 2014

Awesome man...lemme know. I will have a 12er of PBR at the ready.

DoofusOfTheDay · January 2014

I don't think I've ever had a PBR. Not being all high and mighty about the beer I drink, just haven't had one. My Dad was a Schmidts man, so you can see the stock I come from. Then he switched to Budweiser, I think because Schmidts went out of business? Anyhoo.

Chris_Wang · January 2014

What time is the butt going on?

DoofusOfTheDay · January 2014

In about 30 minutes

grege345 · January 2014

You sticking with your original plan? Is the egg getting up to temp and burnin off voc as we speak?

DoofusOfTheDay · January 2014

exacto

DoofusOfTheDay · January 2014

Went to help load some furniture for a move across town for a couple hours. Egg temp creeped up to 320* while I was gone. Kind of surprised me, bottom vent and top vent maybe open 1/4" to 1/2" Not sure why it's so high, but is what it is. Tried closing the vents a little more, we'll see.

DoofusOfTheDay · January 2014

And all done. Bumped to 350ish and didn't bother to foil it. It took about 2 1/2 hours at that temp. Now FTCing for an hour or so.

So in summary, 4 1/2 pound butt, 4 hours at 250ish, maybe closer to 280, 2 1/2 hours at 350, and then FTC.

Perhaps some pics later when I unwrap it.

henapple · January 2014

Sounds like it went well

Mattman3969 · January 2014

Welcome to daytime cookin!!

DoofusOfTheDay · January 2014

I left it on a little too long, seemed like about half was done, poking like butter, some not quite. So me thinks I should have pulled then and FTC. I left it on another half hour and should not have. I did not foil it at 160, so maybe foiling it might have made it moister?

Dunno but it's fun experimenting!

Mattman3969 · January 2014

I am guessing that it the half that didn't pull needs to cook longer. But then again chunks of meat always have a mind of their own.

DoofusOfTheDay · January 2014

SWMBO informed me that the bark was much better on the low and slow, in her opinion.

Butt this weekend - 1st half low and slow turbo to finish

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