Pulled Pork Vinegar sauce

tarheelmatt

@Phatchris‌, I do my own method of turbo for butts around 7lbs.

I like 325° until around 195°. If you want to have some to chop like Lexington Style or Eastern, go around 180-185°.

CarolinaCrazy

@phatchris - I do both L&S and Turbo and frankly have no preference. I usually do Turbo now @ 350˚.

lousubcap

Regarding the low&slow vs turbo-if you want a relatively fast cook, then turbo is the way to go-if you savor the SWMBO eggscape time with the appropriate adult supervisory beverages then nothing beats the low&slow.  Taste-wise hard to discern any difference-quality of life-wise-your call.  FWIW-

Tony_T

I just buy Scotts: http://www.scottsbarbecuesauce.com

Mickey

The one on the left.

Phatchris

@Mickey‌ I'll have to order some !

Mickey

Phatchris said:

@Mickey‌ I'll have to order some !

Outstanding for dipping smoked turkey and chicken as well as beef and pork. Also I mix the two 50/50 for a sauce to baste the outside of all the above the last 10/15 mins.