Doing my first Turbo Butt this Sunday

yumdinger

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.

ColAngus

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.

lousubcap

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-

DMW

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...

lousubcap

@DMW-nice catch and absolutely correct >-

michigan_jason

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)

DMW

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. )

Acorn

I enjoy good Sunday Butt talk  :-h

Ladeback69

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?

ColAngus

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: