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Turbo Pork Butt
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Very tender and juicy. I've done low & slow @ 225-250 and can't tell the difference in taste going turbo. I get requests from family and friends to do these all the time, it's always a big hit. It saves me over half the time it takes to go low & slow. Try it and see if you like it. Hotty Toddy, my son graduated from Ole Miss.
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Moderator
- Nov 2014
- 13687
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
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Big Green Egg Plate Setter
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Lone Star Grillz 24 X 48 Offset
Very nice. Yeah, how was it. I have cooked a few that hot before. They were a little dry. Curious to hear what you think. It does have some great looking bark.
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Very tender and juicy. I've done low & slow @ 225-250 and can't tell the difference in taste going turbo. I get requests from family and friends to do these all the time, it's always a big hit. It saves me over half the time it takes to go low & slow. I inject with apple juice, water, salt and sugar. Never had a dry one when I pulled around 195.
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I am definitely going to have to try this, I would be cooking it on a KJ Big Joe so about the same, add some peach or apple for the smoke and maybe have to pick up some pecan wood to try also. Do you put a water pan under the meat or just a drip pan without water?
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I put a water pan, because the drippings will end up burning at the higher temps. You may have to add water from time to time. My times and temps vary a little from time to time because no two pieces of butts are exactly the same. LMK how it turns out for you.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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One thing I did with a pork butt in my Masterbuilt electric smoker when the electric at our house was off for three hours and friends coming over for a pool party. We left to pick up some things and when we return I notice the microwave is not on and panic, go out and check the smoker and it has no power either (what a surprise). Near as I could tell the butt had about two hours in the smoke but not much more. No way would it be ready if I put it back in the smoker so after the power was restored I put the butt in my pressure cooker with some of my basting liquid (apple juice, onions and jalapenos) and cooked it for 45 minutes under high pressure, turned out amazing. All of our friends loved the smoked pulled pork and mentioned how it was so juicy. Turned out well that day.
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