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Doing my first Turbo Butt this Sunday

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Comments

  • yumdinger
    yumdinger Posts: 255
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    I would leave it unfoiled,  You ave plenty of time.  Just watch meat temp.  I would guess once meat is160 you probably have 2 more hours tip done. FTC when you hit 195-200.  I also put mine in the crockpot to keep it warm while serving.

    My crunch time was due to a rush to serve,I think you have plenty of time to leave  unfoiled.
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  • ColAngus
    ColAngus Posts: 123
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    Never goes as planned.  

    I had to pull the meat off and plate setter and replenish the charcoal.  

    And the damn Maverick keeps showing LLL for barbecue temp through out the cook- not all the time, but most of the time.

    As long as the meat thermometer keeps reading, I'm fine.


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  • lousubcap
    lousubcap Posts: 32,396
    edited April 2014
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    After reading the above posts thru an alcchol induced Sunday fog, The key to the finish-line is when the bone pulls clean, somewhere around 200-208+/-*F.  Just let it ride til there and then FTC til ready to pull and serve.  BTW-you can have too many temperature indications...FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • DMW
    DMW Posts: 13,832
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    lousubcap said:

    After reading the above posts thru an alcchol induced Sunday fog, The key to the finish-line is when the bone pulse clean, somewhere around 200-208+/-*F.  Just let it ride til there and then FTC til ready to pull and serve.  BTW-you can have too many temperature indications...FWIW-

    Yeah, when the bone pulses its done...
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • lousubcap
    lousubcap Posts: 32,396
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    @DMW-nice catch and absolutely correct :)>-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • michigan_jason
    michigan_jason Posts: 1,346
    edited April 2014
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    lousubcap said:
    After reading the above posts thru an alcchol induced Sunday fog, The key to the finish-line is when the bone pulls clean, somewhere around 200-208+/-*F.  Just let it ride til there and then FTC til ready to pull and serve.  BTW-you can have too many temperature indications...FWIW-
    100% Agree with the alcohol induced sunday fog! Totally on board with the bone pulsing/pulling as well (insert joke here)



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

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  • DMW
    DMW Posts: 13,832
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    lousubcap said:

    @DMW-nice catch and absolutely correct :)>-

    Sorry, day drinking. Just couldn't pass up a "bone pulsing" juvenile joke, or attempt at one. :))
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Acorn
    Acorn Posts: 163
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    I enjoy good Sunday Butt talk  :-h
    Atlanta, GA  - LBGE -
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    The bone should be able to be pulled at 195 at least that's what I was told in my BBQ class. I'm thinking of doing a turbo pork butt next Saturday and am going to shot for getting an 8 pounder done in 4 hours at 350. ColAngus, did you fill you fire box all the way up before the cook? I wouldn't have thought you would run out on a turbo cook. What internal temp were you shorting for?
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • ColAngus
    ColAngus Posts: 123
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    Just wanted to follow up from yesterday.  The butt was a hit.  Folks were asking for recipes and how I did it.

    It's quite embarrassing to admit, that I didn't do anything.  I rubbed mustard all over it, then used Dizzy Pig dry rub.

    Cooked it for 5 hrs at 350, then FTC for an hour.  The bone came right out.  

    The only thing I really did was find a Lexington BBQ sauce recipe which was the bomb.  I lightly doused- maybe 3-4 tbs of the stuff over the pulled pork and mixed it up.

    I also made Lexington BBQ red slaw, which I love.

    Here are two picks:
    image
    image
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