Pork Butt…Turbo or Lo and Slow?

tdub4 said:

Thank you @JohnInCarolina!

You bet.  Think of wrapping as just kind of a crutch with the hybrid.  You don’t have to use it unless you need it.

By the way, if you do end up wrapping and bump the BGE temp up, that will help it cruise right through the rest of the stall almost right away.  Once it starts climbing temp-wise out of the stall, you can look at how many degrees it is rising every 5 min or so and just extrapolate out to your finish temp. That will give you a very good indicator of how much more time you have left.  If it’s too fast, just back off the temp in the BGE.  If it’s too slow, you can safely bump it up. 

I never wrap my butts, and they come out great.

buzd504 said:

I never wrap my butts, and they come out great.

It’s not about quality of the end product, wrapping is about time management.  It just helps you accelerate the cook if you’re pressed for time.

JohnInCarolina said:

buzd504 said:

I never wrap my butts, and they come out great.

It’s not about quality of the end product, wrapping is about time management.  It just helps you accelerate the cook if you’re pressed for time.

Be careful with assigning uninvited labels these days!

Canugghead said:

Just read this from Thermoworks, great explanation of how the 'crutch' works
https://blog.thermoworks.com/pork/how-to-cook-bbq-pork-butt-a-guide/?trk_msg=A9TVUOF7TQ1K5F0GQN2L1QNK6S&trk_contact=RT5FC7L2RFQHL3EFKBQ98NPP44&trk_sid=LJL1BCOKD58P7VN7U7DUDUINEK&trk_link=7M368IHHJMP4DF8GKU6DG0NBMO&bxid=A4F714E1351265C9B25E94A859&utm_source=listrak&utm_medium=email&utm_term=Pork+Shoulder&utm_campaign=May2023-Pork-Shoulder-b-CS

Thermoworks Rules.

I usually go around 325-350 for my pork butts.

Also a fan on the hybrid method. I did a 7.5 lb one yesterday and put it on at 8am, it was done by 3:15. FTC a while and we shredded it at 5pm for dinner. I’ve been letting all of mine run to 205 before pulling off the egg.