Todays Turbo Butt - for tomorrows "Graduation"

xfire_ATX

Planned to have 30 back in May, after the kids "Graduation" has moved dates and methods about 5 times since then we are expecting now maybe 15.  Ran a Butt today, buying a tray of (60) Chik-Fil-A nuggets for a bit of a party before we go have a "walk by graduation"

John Henry rub overnight
Egg @325 for 3.5 hours ~160
Drop in DO with Apple Cider Vinegar and Onions
Pulled at 5 hrs
Letting it rest then pull and store for tomorrow

jeffc5227

Looks good. I'm doing the exact same thing on Friday for my daughters graduation party.

lkapigian

Congrats on the Grad!

jeffc5227

I’ve got 2 butts on now at 168 internal temperature for my daughter’s graduation party tomorrow. I’ve cooked many of pork butts and have always wrapped right around this temperature. I just peaked and they have phenomenal bark. Should I wrap like I always have or let them ride?

Mark_B_Good

jeffc5227 said:

I’ve got 2 butts on now at 168 internal temperature for my daughter’s graduation party tomorrow. I’ve cooked many of pork butts and have always wrapped right around this temperature. I just peaked and they have phenomenal bark. Should I wrap like I always have or let them ride?

Jeff, do you wrap at 160F or so, and then leave it to 200F before you take it off? 

Thanks, I'm planning on doing my first pork butt next weekend.

StillH2OEgger

@Mark_B_Good, you didn't ask me, but leave it on until it probes like butter.

EagleIII

I agree with leaving it on till you hit your target temp.  Much better bark.  I have never wrapped since my first butt however many years ago that was!

Mark_B_Good

Ok so no wrap, just go to 200F and test with probe to ensure its tender?

SmokeGirl

I’m a newbie I’m not really an eggspert, but I try to go to 205 or probes like butter. If you can slide or wiggle the bone out. It’s probably done. 

jeffc5227

I went ahead and wrapped and pulled the butts at 201 so I could be done for today. It’s all chopped and ready to be served. I sampled a little bit and it is damn good like always. Next time I’m going to not wrap and just let it roll up to temperature and see if I can tell a difference.