turbo butt, etc.

Unknown

<p />Hey All,
This past Saturday I did a 10# butt using higher temps & hickory chunks. I used JJ's rub along with Tongue Tinglin' sauce (see link) for the sammiches. MickyT's rings (#5) were used with the bottom vent 2/3 open. I also used the new Polder dual temp probe (Model 894-90) that'll measure both internal meat and cooking grid temp (see pic). Oh yeah, I almost forgot....you can turn off this polder when not in use!! Despite the shorter cook time, I was quite impressed with the end result....nice smoke ring, nice outer crust, great flavor.
Following are the cook results:[p]Cook Time: 10.5 hours
Dome temp: 300F. +/-10F. for last 5 hours using #5 ring
grid temp: 272F. +/-2F. for last 5 hours using #5 ring!!!!!
Meat cooked to 200F, let rest for 1 hour, then pulled & chopped.[p]Have a great day all.[p](not so)lo n' (not so)slo
[ul][li]Tongue Tinglin' BBQ Sauce Website[/ul]

MickeyT

lo n' slo,[p]Will you do this type of cook again or will you go for a lower temp and more cook time? 10.5 hours for a 10 lbs. butt is cruisin right along. My next butt I will try the same thing.[p]Glad the rings are workin for ya.[p]Nice Polder.[p]Mick

Unknown

MickeyT.,
I will do a turbo butt again when there's a major time constraint on the cook. I still prefer the long overnight cooks tho. It just seems more right to do it that way.
lns