Turbo Boston Butt Question

flynnbob · May 2014

I am preparing two 8 pound Boston Butts and am planning on turboing them. Recommendations for temp and time? Internal to 190? Hoping to pull tonight and store for my daughter's graduation on Saturday.

SGH · May 2014

Quick question. Are they bone in or boneless?

Grillmagic · May 2014

I would go 200 to 205 IT, if it's bone in the bone should wiggle free at pulling. Just my thoughts and good luck.

flynnbob · May 2014

Bone - In - Do you know the Dome temp and time?

flynnbob · May 2014

Found some more info on the forum. I think I will try 350 until done (190 internal). I am going to serve on Sat sauced. Should I sauce today before storing or wait until Sat when I heat it up?

SGH · May 2014

I'm going to offer what I can. I would recommend cooking at 350-375 degrees for 8lb butts. If you are going to wrap wait until the 3 hour mark. I do not wrap myself but if you chose to wrap wait until the 3 hour mark as to set the color and to allow for smoke absorption. You are looking at a 5-6 cook give or take a little depending on several variables that would take to long to list here. I would also recommend taking the internal higher since you are using the high heat method. Just seems to work better in my opinion. I would go no lower than 200 internal when using turbo. Probably a little higher. If they are bone in you need not trouble yourself with the internal temp as you can cook them until the bone pulls freely with very little resistance and it's at this point they are done. As always good luck my friend and if I missed any thing let me know and I will try again.

plumbfir01 · May 2014

I did a couple last week at 325-340 that worked well for me. Went to 205IT as I always do

SGH · May 2014

I would like to suggest one last thing. Use a elevated drip pan as the butts will produce a huge quantity of renderings.

tarheelmatt · May 2014

I try not to turbo butts over 7lbs, and I usually go to 195-200° @ 330-350°. I do not wrap either.

Miked125 · May 2014

I do 350f to 195f

buzd504 · May 2014

SGH said:

I would like to suggest one last thing. Use a elevated drip pan as the butts will produce a huge quantity of renderings.

Agree with this, and also don't wrap, and 200 is a better target temp than 190, generally speaking.

flynnbob · May 2014

Thanks all, Here is the result. I went 350 indirect using the AR to about 200 internal. It took about 4 - 4-1/2 hours. It came out fantastic. Forgot to take a picture of it pulled (took forever) but everything is ready for Saturday.

Cowdogs · May 2014

Looks tasty. I think with any cook > 300 degrees you need to find a rub with less sugar. I do my fast cooks at 300 now. I really think it is a good balance between speed and getting meat that closely resembles a low-n-slow cook.

toolpush · May 2014

I did 2 bone in butts around 4.5 lbs each @ 350 deg dome. When IT reached 160, doubled foiled with 1 cup apple juice, placed back on Egg until IT reached 205, pulled placed in cooler for 1 hr. Set up was PS legs up with drip pan, added 50/50 water and apple juice to pan. Total cook time was 5.5 hours. Came out great.

flynnbob · May 2014

Epilogue - After sitting in a Ziplock bag for 2 days, I put the pulled pork in the oven to reheat at 325 for 1 hr sauced. Poured coke over it first with the sauce. No pictures as we were busting it for the party. Came out great. Thanks for your help all. Heading to Europe tomorrow morning for a 2 week vacation with the family. I need it.

Turbo Boston Butt Question

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