Pork Butt…Turbo or Lo and Slow?

tdub4

Cooking a pork butt for dinner around 6pm Saturday. Pork will probably be 8-9 lbs. What is your preference? If lo and slow, what’s your favorite recipes and temp?

I have done turbo so was leaning towards lo and slow, but I am not really keen on waiting until 2am to start it, but dont want it to end to early either if I put on too early.  Any thoughts?

JohnInCarolina

A solid option is a hybrid.  You smoke it at a low temp until it hits the stall, around 160-170F.  Then wrap in foil and bump the temp of the BGE up quite a bit, to say 350.  The butt will cruise right through the stall, which dramatically reduces the overall cook time.

Expect that to take 6-7 hrs total for a 9 lb butt.  Then FTC it for up to 4 hrs and pull when you're ready to serve.  It'll come out great.

You sacrifice some bark this way but you get plenty of smoke in the pork and it always comes out pretty tender.

Langner91

Do it ahead of time, get a good night's rest, and reheat the pork in a roaster.  Or reheat sous vide if you have it.

I won't miss sleep for a pork butt.  Maybe a little sleep for a brisket, but not a pork butt.  They are just as good reheated.

tdub4

Langner91 said:

Do it ahead of time, get a good night's rest, and reheat the pork in a roaster.  Or reheat sous vide if you have it.

I won't miss sleep for a pork butt.  Maybe a little sleep for a brisket, but not a pork butt.  They are just as good reheated.

Are you saying cook it in the day tomorrow (Friday) and get the meat all pulled. And then on Saturday night heat the shredded meat in the sous vide? What temp would you do the sous vide at?

YukonRon

I just put a “soon to be” peach but out to thaw. Gathered all of my components of my brine recipe, and currently working on my dry rub. I have the peach preserves at the ready, and my peach wood to smoke with. 

This weekend my friends. It is going to be great!

FrostyEgg

@YukonRon with a plan like that you'd better get a batch of slushies going too!

kl8ton

tdub4 said:

Langner91 said:

Do it ahead of time, get a good night's rest, and reheat the pork in a roaster.  Or reheat sous vide if you have it.

I won't miss sleep for a pork butt.  Maybe a little sleep for a brisket, but not a pork butt.  They are just as good reheated.

Are you saying cook it in the day tomorrow (Friday) and get the meat all pulled. And then on Saturday night heat the shredded meat in the sous vide? What temp would you do the sous vide at?

Yes do that. I like adding some apple cider vinegar during reheat. 

The hybrid process is awesome too!

YukonRon

FrostyEgg said:

@YukonRon with a plan like that you'd better get a batch of slushies going too!

I do have tremendous respect for your insight of wondrous events, seldom enjoyed or perhaps not even known of, by mere mortal men.

shtgunal3

All good advice above. I vote hybrid. 

lousubcap

First up- @YukonRon - Glad you have surfaced.  Trust all is well down in Mitch's neighbourhood (nod). 

Regarding the butt cook- a side benefit that needs to seriously considered is the time spent in the supervisory adult beverage window.  Clearly any accelerated cook will negatively impact such opportunity.  That's all I've got!

tdub4

Ok…I think I may try the hybrid version. I have some commitments tomorrow so will need to do fresh cook on Saturday. Should I go 250 to start or lower?  

shtgunal3

250 is fine. I usually just see where mine settles in and leave it alone anywhere between 225-275

ksmyrl

I agree w not losing sleep over a butt. I usually turbo but if it seems to he getting dry I'll wrap with some liquid anyway. I use those small cans mango juice. 

RRP

Too late now - but I have been a big fan of turbo butts for MANY years! And over all these years I have never found ANY difference IN THE TASTE nor gotten ANY feedback from anybody thinking there is ANY tasting difference!!!

Anyway I have TURBO BUTTED  6 and 8 butts for several events...so MAYBE I just might have some creditability... the saying "Lo and Slo" might sound cool to some folks, but honestly...save yourself some time and effort as no one will have clue either way!!!

tdub4

RRP said:

Too late now - but I have been a big fan of turbo butts for MANY years! And over all these years I have never found ANY difference IN THE TASTE nor gotten ANY feedback from anybody thinking there is ANY tasting difference!!!

Not too late 😊. I have a day to decide for sure. Hybrid sounded good but could fall back to turbo still. 

Appreciate all of the advice and insight above! I haven’t been doing anything for a while with the egg and glad to see the community is still strong to provide some help!

caliking

Provided that you have Saturday open, load up your egg with charcoal, and light it Fri night. Check that it’s cruising along at 225-250 before turning in for the night. 

Wake up Sat morning , bump the temp up to 275ish, and throw the butt on. See where you are in the process after lunch. Not in the stall yet? Bump the temp up. Stuck in the stall? Bump the temp up. Past the stall? Keep going… you should be done in time. If it’s done a couple of hours before service, wrap it, FTC, and pull it when ready to serve. 

Having said all that, I love an overnight cook. Waking up to the yard smelling heavenly, and cracking the egg open to behold a beautifully smoked hunka meat, is indeed one of life’s many joys. 

MaskedMarvel

I’m going to be the bad guy here - I think turbo butts don’t have NEARLY the melt-in-your-mouth texture that a proper low and slow butt has. And a lot more fat. I’ve done both. You can feel it when you pull it. 

Just my humble opinion…

alaskanassasin

Just put one on.

Langner91

tdub4 said:

Langner91 said:

Do it ahead of time, get a good night's rest, and reheat the pork in a roaster.  Or reheat sous vide if you have it.

I won't miss sleep for a pork butt.  Maybe a little sleep for a brisket, but not a pork butt.  They are just as good reheated.

Are you saying cook it in the day tomorrow (Friday) and get the meat all pulled. And then on Saturday night heat the shredded meat in the sous vide? What temp would you do the sous vide at?

I don't think anyone answered your question above, but if you are feeding it to guests, the FDA recommends 160-165°F.  That's a safe temp.  Flatten the bags out when you seal them and they will reheat faster and more thoroughly than a "blob" of pork in a bag.

Great thread!

Jstroke

I’m with @RRP—100%. I do not fool with L/S. And personally, if it isn’t a method I’m very comfortable with I wouldn’t “practice” with any pressure to feed on a timeframe. You want to try a new method, practice when time is irrelevant, there are no obligations and lots of time for relaxing with a beverage. 

xfire_ATX

Turbo at 350 until the stall then drop in a DO with Apple Cider Vinegar and a cut up onion until tender.

Whole process 4-5 hours

JohnInCarolina

Jstroke said:

I’m with @RRP—100%. I do not fool with L/S. And personally, if it isn’t a method I’m very comfortable with I wouldn’t “practice” with any pressure to feed on a timeframe. You want to try a new method, practice when time is irrelevant, there are no obligations and lots of time for relaxing with a beverage. 

Except that pork butt is very forgiving on the BGE.  You can cook it six different ways and it will please a group of guests, no problem.  

Mark_B_Good

I've done both standard and turbo method. The only thing with the turbo method is that you end up with a very hard/dry bark, and it doesn't shred nicely ... end up with hard bits in your pulled pork. So, you really end up removing this part, which leads to meat loss.  

The solution is to wrap when you've smoke it enough ... and when you hit a stall point (like around the 3h to 4h mark, and about 150F to 160F internal).

caliking

The discussion has reached the point of analysis paralysis. 

@tdub4 - i suggest that you let your timing/time frame (including availability of adult libations) dictate which method you choose.

Pork butts are forgiving, even if ex-spouses are not. 

YukonRon

lousubcap said:

First up- @YukonRon - Glad you have surfaced.  Trust all is well down in Mitch's neighbourhood (nod). 

Regarding the butt cook- a side benefit that needs to seriously considered is the time spent in the supervisory adult beverage window.  Clearly any accelerated cook will negatively impact such opportunity.  That's all I've got!

Thank you sir. Hoping all is well. Very happy to return. Hoping to become much more active.
We have been busy planning our next phase in life, and Mitch’s home is doing well. 

We have been traveling frequently, careers, vacations, and a celebration defeating cancer. Life is good. Had a couple of $hi+ Happens” moments to deal with, but they are done and we have no plans to revisit.

I am in total agreement with the supervisory experience of the low and slow. The right size at 225° should absolutely put a dent in my Rum, Bourbon, or wine. 

As a gift of recovery, our friends in Houston sent me a monster bottle of my favorite bourbon, so that is in the crosshairs for sure, for the entire process.

Stay healthy and well my friend. 

lousubcap

@YukonRon - Very much appreciate the update.  Glad all the recent challenges are in the rear-view mirror and all clear ahead.  Trust the next chapter in life's great adventure is rounding into form. 

Stay healthy and safe out there.

Regarding the forum-it ebbs and flows like always however, the Off-Topic section has gained traction over the past year or so.  Some entertaining threads are over there.  FWIW-

Acn

Mark_B_Good said:

I've done both standard and turbo method. The only thing with the turbo method is that you end up with a very hard/dry bark, and it doesn't shred nicely ... end up with hard bits in your pulled pork. So, you really end up removing this part, which leads to meat loss.  

The solution is to wrap when you've smoke it enough ... and when you hit a stall point (like around the 3h to 4h mark, and about 150F to 160F internal).

This is my experience doing turbo with butts over 7-7.25 lbs.  I would 100% do hybrid.

johnmitchell

@YukonRon. Hi Ron you are one of my favorites on the forum. Glad all is good now and a big welcome back sir!!!

tdub4

Ok team…new question. I opted for the hybrid method and we are on at 235 degrees. It crossed my mind it could still be done too early. I know I can FTC, which I will do, but could I buy some time by keeping it in the stall for a period of time? 

When I’ve done turbo in the past, when I wrap it at 160, it only takes another hour or so to get to temp. So, could I leave it in the stall for say an hour (or whatever is needed) before wrapping it to finish it off? Or, if I am planning to wrap, does that need to happen  as soon as it hits the 160ish mark. 

JohnInCarolina

tdub4 said:

Ok team…new question. I opted for the hybrid method and we are on at 235 degrees. It crossed my mind it could still be done too early. I know I can FTC, which I will do, but could I buy some time by keeping it in the stall for a period of time? 

When I’ve done turbo in the past, when I wrap it at 160, it only takes another hour or so to get to temp. So, could I leave it in the stall for say an hour (or whatever is needed) before wrapping it to finish it off? Or, if I am planning to wrap, does that need to happen  as soon as it hits the 160ish mark. 

You can absolutely leave it in the stall before wrapping.  In fact you can just keep smoking it along without wrap if you think it’s really going too  fast.

tdub4

Thank you @JohnInCarolina!