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Pork Butt - Turbo vs Low & Slow

jmcnutt5
jmcnutt5 Posts: 88
in EggHead Forum
For Memorial Day, I cooked an ~8.5lb pork butt at 225 degrees for 18 hours, and it was awesome!  I used the low & slow method for two reasons:  

1.  It has been a while since I slow cooked something for more than 12 hours, and I wanted to remind myself on how well the egg performs.  (A+ rating by the way)
2.  My wife requested the slow cook.  (Happy wife = happy life)

I have cooked a pork butt using the turbo method several times, but it has never turned out the same as the low & slow method.  It would usually end up tough and difficult to pull once it reached 200 degrees internal, and I believe this had an affect on the taste as well.  I was wondering if anybody else has had this experience, or if anybody has any suggestions on what I may be doing wrong.  I usually slow cooked them to about 160 degrees or so, and then I wrapped them in foil and cranked the heat up to 350-375 to finish it.  


FYI, here is the finished product after 18 hours Sunday night and all day Monday:


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Comments

  • KiterTodd
    KiterTodd Posts: 2,466
    Pork looks great! 

    Even if if I do low and slow, I may start at 225 for a few hours and then increase to 250 or even 275 if it’s running slow. I have the Flame Boss monitoring temp so when it gets close to finish it kicks it back down so I don’t go past temp. 

    To your question, I’ve only done a true Turbo once. Results didn’t compare to my low and slow cook, so never repeated. Obviously there are others here who love it. 🤷🏼‍♂️
    LBGE/Maryland
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  • cssmd27
    cssmd27 Posts: 345
    My thoughts are that the connective tissues and fat need time at temperature to render and become tender.  Think SV concept.

    I've had great success with both low and turbo with pork shoulder.  But, when I do turbo, I start high (like around 350) and let it drift down over time which allows for longer times for the internal portion to be up to temperature (like 175+) and slowly coast up to final temps.  And, the lower temps later in the cook help mitigate the external portion from drying out.

    I guess you could call this a modified turbo.
    Dallas (University Park), Texas
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  • JohnInCarolina
    JohnInCarolina Posts: 34,727
    My turbo approach is slightly different, but it is a tried and true method passed on by one of the old timers who sadly isn’t on the forum any longer.

    Happy to DM you the details, but suffice to say I’ve never had one turn out being hard to pull in the end.  In fact, just the opposite - they are some of the easiest butts to pull you’ll find around here.  The pork literally falls apart in your hands and it is glorious.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Skrullb
    Skrullb Posts: 666
    I’ve cooked my last 20 or so at 300 and I see absolutely no difference between that and low temps. Even at low temps I’ve never had a butt take anywhere near 18 hours. 12 at the most. 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    300º is not turbo or low and slow.  I am a big fan of MODERATE.  We really should get a new term for temps above traditional low and slow but less than turbo.  No need for the extremes at either end.  275-300º is a great range.  Great results in a reasonable time frame.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Carolina Q
    Carolina Q Posts: 14,831
    You mentioned 200°. There is usually no finite temp at which to pull the butt off the fire. If it was tough and hard to pull, it wasn't done. I start paying attention at 195-200°, but I don't pull it until it probes with no resistance anywhere. I pay no attention to finish temp, just how it probes. If I had to guess, it's probably 205, maybe higher.

    I haven't done a 250° butt cook in ages. Put an 8 lb butt on at 9-10AM at 320° or so and it's done by dinner time. Can't tell the difference.

    I did have one butt cook years ago that took 18 hours. That was at 250°! But just that one.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • rekameohs
    rekameohs Posts: 264
    jmcnutt5 said:
    It would usually end up tough and difficult to pull once it reached 200 degrees internal, and I believe this had an affect on the taste as well.


    How long did you FTC after pulling   I find that if I go at least two hours, it is always fall-off-the-bone tender and easy to pull.

    Raleigh, NC
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  • Carolina Q
    Carolina Q Posts: 14,831
    rekameohs said:
    jmcnutt5 said:
    It would usually end up tough and difficult to pull once it reached 200 degrees internal, and I believe this had an affect on the taste as well.


    How long did you FTC after pulling   I find that if I go at least two hours, it is always fall-off-the-bone tender and easy to pull.

    I almost never FTC and mine pull easily. It' either done or it's not. Like this (no FTC, no rest, just have at it...)
    https://www.youtube.com/watch?v=rj8M6KOkyw8

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Chief9
    Chief9 Posts: 145
    325 dome until 205 it, awesome every time
    Carrollton, Va
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  • littlerascal56
    littlerascal56 Posts: 2,110
    Chief9 said:
    325 dome until 205 it, awesome every time
    Agree 100%.  Have done many this way, and all were tender and easy to pull. This is only way I do them anymore!
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  • JohnInCarolina
    JohnInCarolina Posts: 34,727
    Carolina Q said:
    rekameohs said:
    jmcnutt5 said:
    It would usually end up tough and difficult to pull once it reached 200 degrees internal, and I believe this had an affect on the taste as well.


    How long did you FTC after pulling   I find that if I go at least two hours, it is always fall-off-the-bone tender and easy to pull.

    I almost never FTC and mine pull easily. It' either done or it's not. Like this (no FTC, no rest, just have at it...)
    https://www.youtube.com/watch?v=rj8M6KOkyw8
    That really is how they should come apart when done.  People talk about attaching mounts to the ends of drills and stuff to pull their pork and I’m always like... wut?
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • bgebrent
    bgebrent Posts: 19,636
    All the methods work with personal preference in the slight differences in the end product.  275-300 is my preference.  Woo.
    Sandy Springs & Dawsonville Ga
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  • nolaegghead
    nolaegghead Posts: 42,109
    Whenever I read:  it hit X temperature and so I pulled it because it was done, I think god kills a kitten.
    ______________________________________________
    I love lamp..
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  • bradleya123
    bradleya123 Posts: 485
    Always low and slow because the wife likes it low and slow, neighbors too.  Oh the smell...
    Retired Navy, LBGE
    Pinehurst, NC

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  • jmcnutt5
    jmcnutt5 Posts: 88
    nolaegghead said:
    Whenever I read:  it hit X temperature and so I pulled it because it was done, I think god kills a kitten.
    I laughed out loud when I read this.  

    I am aware that this is not the only criteria to tell if it is done.  In hindsight I believe I should have cooked them longer to achieve the tenderness desired.  When I got it off the grill Monday, it was a real challenge getting it off the grill in one piece because the bottom was stuck to the grate, and it was just crumbling to pieces.  I knew I had hit the jackpot that night.
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