Turbo my butt.....

Discussion in 'Pork' started by inkjunkie, Jul 16, 2015.

  1. inkjunkie

    inkjunkie Master of the Pit

    Have a 6 and a half pound butt that will be going into the Egg on Sunday. Planning on running hot and fast. Anybody got a guess on time? Please no "you go by internal temp not time" comments.....I am well aware of that. The reason I am asking is for planning purposes. Hoping to have dinner at 4:30 or so. Don't want to roll out of bed at 3 a.m. to get it started only to have it get done in 4 hours and have to keep it in a crock pot.......Thanks for any and all input.....unless of course your comment was "you go by internal temp" not time......then well......
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    How hot is hot? Bone in or boneless?
     
    Last edited: Jul 16, 2015
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I did a 8.6 butt at 300 in 6 hours.

    Don't go my IT, probe tender
     
  4. I'm planning on doing the same thing tomorrow.  I've got an 8.5# butt that I'll cook at 275 - 300 on my Weber Kettle.  Starting at 7 AM, hope to be eating by 5.  I'll let you know how it goes.
     
  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I'd put it on by 7am and run at 300°. It should be done between 1 and 2 and then will easily stay hot wrapped in foil in a cooler until it's time to pull and eat. I usually plan on 6-7 hours on the smoker to get to 195°-205°, and then a 1-2 hour rest. This timing hasn't failed me yet. Whatever you do, don't skip the rest period!
     
    kabibble22 likes this.
  6. Curious... do you cook in foil at all to get that kind of cook time?
     
  7. phatbac

    phatbac Master of the Pit

    Something i found that speeds up the process....get you about 3-4 hours of smoke at 300-325 degrees then put in a pan (or start in a pan) and add some apple juice and apple cider vinegar to the pan and foil it. at 325 should be done in another hour or two tops and so tender and moist! 

    that's how i finish a rush cook and still have good eats.

    Happy Smoking,

    phatbac
     
    kabibble22 likes this.
  8. inkjunkie

    inkjunkie Master of the Pit

    Thought that "turboing" it you could avoid the whole foil thing? Or do you foil/juice for flavor and the moisture?
     
  9. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Nope. I only foil after its off the heat and resting. I've tried all the "tricks" and "secrets", but wouldn't you know it, what works best for me is the most simple approach. All I had to do was crank the heat up and I've gotten consistent cook times with no stall and more importantly, really delicious pulled pork. And it's soooooo easy!!
     
    inkjunkie likes this.
  10. phatbac

    phatbac Master of the Pit

    I do the foil and juice/vinegar to speed up the cooking time and retain the moisture. I saw someone on tv do it and so i tried it and it cooks much faster and seems to make it really moist and tender. i do let it smoke for to give the flavor and if my pit isn't hot enough i will throw it in the oven to finish it.
     
    Last edited: Jul 17, 2015
    inkjunkie likes this.
  11. bmaddox

    bmaddox Master of the Pit

    You can avoid foiling at 300 as there is no stall at that temp. I still do foil mine at 300 when the IT is around 170 but that is because I like the finished product and the juice that is captured.
     
    inkjunkie likes this.
  12. As a follow-up, I had a successful smoke on Saturday.  Got the butt on at 7:30, and tried to maintain as close to 300 as possible.  I hit an IT of 203 right around 2:45, then wrapped in foil and put in a 170 degree oven for a few hours to wait for dinner.  Came out awesome, super juicy.  Everyone at the party raved about it.  Unfortunately, I was so busy that day, I only remembered to snap two pictures. Here's the piggy after he was all rubbed up:


    And here he is about 4 hours into the smoke:


    Ink, hope yours came out well.  Thanks for looking!

    -Dan
     
  13. inkjunkie

    inkjunkie Master of the Pit

    Started at 9:15 a.m. at 350*
    Finished at 2:15, was downright tasty. Left the fat cap on, facing down. Peeled right off prior to shredding it.
     
  14. inkjunkie

    inkjunkie Master of the Pit

     
  15. inkjunkie

    inkjunkie Master of the Pit

    That second picture was supposed to go 8n the post above it...
     
  16. phatbac

    phatbac Master of the Pit

    Glad yall came out with some delicious Q!

    Look great!

    Happy Smoking,

    phatbac
     
  17. inkjunkie

    inkjunkie Master of the Pit

    Will be doing a 5 pound 12 oz butt tomorrow. Will be going hot and fast again. Last one came out fantastic.
     
    Last edited: Oct 3, 2015

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