Pork Butt - Turbo or slow?

cjham9985

Ok so i have a 10 pound pork butt that i need to serve at 5 tomorrow evening.  Should i turbo it, or start it at like 7 am low and slow? Ive never turbo'd one this big so temps and timeframes would be appreciated.

-Chris

bo31210

Turbo is probably your only option if you can't start until 0700. Turbo is the only way to go IMHO. Start at 230 or so and let me the smoke soak in for a couple of hours then wrap and run it at 350 or so until 195 and then FTC. Just my .02

Mattman3969

Myself I would still start at 7-8 and cook about 300° and bump the temp to 350 if it wasn't close to 160-170 by 2:30 or so. I would also watch the sugar content in the rub because it will start to scorch at 325-350 I think. I've only done one low n slow as I like my sleep but I have done one 10lb turbo no foil at 350ish and it took mine about 7 1/2 - 8hrs to get done. Better to start early and FTC than have guest waiting on dinner. IMO.

nolaegghead

Get a good fire with good smelling smoke at 225 to 250F dome. Throw it on at 7AM. Jack the temp up after a few hours to 275 to 300F. If it stalls crank up even higher until you see the temp rise or foil.

shtgunal3

You could cut that big **** in half and rub both halves and throw them on the egg after a good nights sleep. Two halves will cook much faster than one whole.

lousubcap

For the record I have never met a pork butt cook of 10 lbs that could get finished in 10 hours (7 am to 5 pm) in any low&slow environment.  So, by default you are in some derivative of turbo.  Above are good options and remember, no two butts cook the same.  Best finish-line indicator is when the bone pulls clean....somewhere in the low 200's*F.  FWIW-

NPHuskerFL

I vote L&S. I like my lovin' deep and slow. We're talking deep smoke flavor. Ya baby.
More time than 10 hrs will be required.

Mickey

Turbo

Ladeback69

I've done all of my PB's turbo method and they always come at great. I usually start out around 300 to 350 and when it gets to 180- 185 I crank it up to about 390-400 if I need to get it done. Make sure you give your self some time to let it rest. I don't like pulling it right off the egg. Its a lot more juicy if you let it set for 30 minutes or so. At 350 I usually get a 9 pound PB done in 6 hours. I agree if you are going L&S you will need more then 10 hours.