First Turbo Butt

kelvinator

I have always done low and slows for my butts. This is my first attempt at a turbo. I have it on at 350 dome. My questions are: Is it necessary to foil so it doesn't dry out? Or is there another reason to foil? Or should I not foil at all?

Dyal_SC

In my humble opinion, I just base it on my bark. Once I achieve the bark I'm looking for, I then foil. Regardless of the internal temp. Last time, I got a good looking bark at around 175 deg f internal temp. Foiling will help you fight against the plateau while allowing you to not dry the bark out any further in my experience. If you are pressed for time, you can always foil sooner. But you won't get the same bark.

Mickey

I learned how by foiling at 160. Next I did not foil. I have foiled and put in box. I have pulled the pork w/o the box. In turbo butts I can't tell the difference no matter how I cook it.

kelvinator

Thanks. Can you tell much difference between low & slow and turbo?

Mickey

Not enough to ever go back to overnight cooks.

Duganboy

Contrarian here on turbo. I just love the whole low and slow, the plateau and the great bark without foiling that I never consider turbo.

Having said that, one of the things I like best about Q is that there is no RIGHT way, only right results.

Q the way you and your family enjoy!!

kelvinator

Thanks for all the replies. What is a good temp to pull off the egg? Should I let it rest before pulling?

blueinatl

It isn't about the temp, though start checking about 195.  It is about the tenderness.  Can you easily pull the bone or does a fork easily twist in it.  If it does it is done.  I usually let it sit for a little while (30 min or so) before pulling.  I think that is preference, however I'm sure some of the folks here who have been doing it longer have more informed opinions.

kelvinator said:

Thanks for all the replies. What is a good temp to pull off the egg? Should I let it rest before pulling?