Try turbo pork butt for the first time?

SmokinJazz

I picked up a 9.8lb butt today. I've always done low and slow, but was thinking of trying turbo.  Any thoughts in regards to the size?  It seems like most people like doing turbo for smaller butts, <7lbs or so.

Thanks!

-- Matt

REB17

My experience has been it works on any size. 

SmokinJazz

I guess I might as well give it a try.  I was planning on using Dizzy Dust for the rub, which does have some sugar in it.   Will that be a problem at 350?

JohnInCarolina

SmokinJazz said:

I guess I might as well give it a try.  I was planning on using Dizzy Dust for the rub, which does have some sugar in it.   Will that be a problem at 350?

You can always do a modified turbo.  Start it low and slow until it gets to the stall.  Then wrap in foil and bump the temp to 350.  It will cruise right through the stall this way.

SmokinJazz

JohnInCarolina said:

SmokinJazz said:

I guess I might as well give it a try.  I was planning on using Dizzy Dust for the rub, which does have some sugar in it.   Will that be a problem at 350?

You can always do a modified turbo.  Start it low and slow until it gets to the stall.  Then wrap in foil and bump the temp to 350.  It will cruise right through the stall this way.

That's not a bad idea.  What kind of times do you think I'm looking at with that method for a 9.8lb butt?  I have always got around 2hr/lb with low and slow.  It sounds like most people say 40 - 45min/lb for turbo.

JohnInCarolina

SmokinJazz said:

JohnInCarolina said:

SmokinJazz said:

I guess I might as well give it a try.  I was planning on using Dizzy Dust for the rub, which does have some sugar in it.   Will that be a problem at 350?

You can always do a modified turbo.  Start it low and slow until it gets to the stall.  Then wrap in foil and bump the temp to 350.  It will cruise right through the stall this way.

That's not a bad idea.  What kind of times do you think I'm looking at with that method for a 9.8lb butt?  I have always got around 2hr/lb with low and slow.  It sounds like most people say 40 - 45min/lb for turbo.

Probably around 9-10 hrs.   

Mr1egg

I do 300 the entire time for brisket and pork butt, turns out great.

lousubcap

As a recent data point, I cooked an 8.3 lb butt running around 280-320*F on the dome with the foil kicker once around 180* F internal and it took around 9.5 hours.  Have fun with the cook!

Hungry Joe

A sugar rub at 350 might be a problem but I'm not sure Dizzy Dust would be a problem. Personally I don't like the foil finish. I think it ruins the bark but lots of folks here do it that way and like it. 
Give it a try and post the results.

SmokinJazz

I got her on a little after 8am this morning at 280 to start.  I was planning to wrap with butcher paper once it hits the stall, hopefully that will help preserve the park (if it isn’t burnt by that point!).  Let’s see how it goes…

Zick

2nd vote for the modified turbo (foil at the stall)

shtgunal3

Done yet? How’d it turn out?

bluebird66

Mr1egg said:

I do 300 the entire time for brisket and pork butt, turns out great.

I do all my butts this way, I'm happy with the way they turn out.

SmokinJazz

It’s pulled off and sitting in the cooler, finished a little after 4pm. The bark wasn’t as good as previous butts, but not too bad. I had wrapped it in butcher paper. I made a mess of pork fat everywhere when I unwrapped it and FTC.  Results and pictures soon. 

SmokinJazz

I started out at 280, bumped to 295, and eventually wrapped it and increased the temperature up to 350 to finish it.  

It was harder to pull apart than my past low and slow butts. It may have been a little drier too, but only slightly if so.  Taste wise I'm not sure if I could tell the difference, and I suppose that's all that counts in the end. 

lousubcap

Looks great.  Bone pulls clean is the best indicator of a finished pork butt.  

shtgunal3

Nice!!! I love the bark ratio in that last pic

JohnInCarolina

I typically inject when I do a turbo butt.  And my approach is to start low and slow and then foil at the stall.  You can actually move it to the oven at that point and not lose anything, save some lump.

When I do them these way they definitely do not come out drier than the usual low and slow approach throughout.  

You do lose some quality in the bark this way for sure.  But if that's not terribly important to you, this is a great approach to use.  

I'm glad yours turned out to protein you liked in the end.  That's all that really matters!