Fastest turbo butt to date, 4 hrs 45 mins

anton · March 2015

I wanted some pulled pork this weekend, but didn't get up early enough for a low and slow on Saturday. And don't want to do anything Sunday. So I went super turbo butt.

7 lb bone in shoulder, rubbed with DP Redeye Express heavy.
Cooked raised indirect with drip pan, at 400F.
No foil wrap, spritzed with apple cider vinegar towards end to soften some hard bark around the bone, probably due to the high temp.
It was 200F internal in 4 hours, I rested for 45 mins before pulling and shredding, so total cook time+ rest = 4hr 45mins total from putting meat on , to eating. Prep took 15-20 to get egg to temp so a 5 hour super turbo butt is what we got here.

Disregard date stamp, camera reset itself yesterday, I assure you it's Sat 3/14/15, and I'm eating porky goodness. The high temp made some nice crunchy ends, and overall was delicious, my son and his friends destroyed it. Pic order effed up on me.

Image: https://us.v-cdn.net/5017260/uploads/editor/xt/jitvddkuofz2.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/7y/t8t52zg2enkh.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/ei/evtiio6tryzk.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/5n/epihwsw3ayme.jpg

Scottborasjr · March 2015

Nicely Done. Nothing wrong with a fantastic turbo butt. I rarely cook them any other way.

UrbanForestTurnings · March 2015

4 3/4 hrs. Did you just throw down a gauntlet ?

jcaspary · March 2015

Looks fantastic.

Nanook · March 2015

Nice!

theyolksonyou · March 2015

Look good!

blasting · March 2015

So, lots of talk and great posts on turbo butts, including this one. I'm a newbie here - do turbo butts taste as good as low and slow? What are you sacrificing - if anything? Pork butts have been low and slow for a bazillion years - was this all a myth? Thanks, and your pulled pork looks great!

logchief · March 2015

Nice job @anton, nice looking bark and looks like that bone just fell out.

@blasting Good question.

anton · March 2015

@blasting,The question of the ages. For butts, I cannot tell the difference between a L&S, and a turbo usually. I have done both with great results, and the only difference I find is the turbo produces more crispy hard bark, due to the high temp. Same great smokey taste, moist and delicious. I did not have the luxury of time, so this one was turbo,(400F's) when I have the time, I go semi-turbo (300F's). I save my 225-250 L&S for briskets, and other meats that don't benefit from turbo. I guess what I have learned is , you can turbo successfully, meats that don't have connective collagen to break down. Learned it all here.

blasting · March 2015

Thanks for the response Anton. Trying to learn all I can - truly a great forum.

SMITTYtheSMOKER · March 2015

What's the world record on quick cooking slow cooked BBQ anyway? Seems at 475° one could get that time under 4 hours easy enough.

anton · March 2015

@SMITTYtheSMOKER , I think that is the limit of my laziness,if I cooked it any faster, and I would start feeling guilty!

Fastest turbo butt to date, 4 hrs 45 mins

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