British BBQ Society Forums

Hello chaps
Perhaps a liberal interpretation of anything butt.....

However, folk have spoken in warm tones of turbo butts, cooking hotter and shorter, this is something I am interested in as although my pork is usually quite good I often don't get there in time or have to surrender to the kitchen oven.

So I have a 2.5kg pork shoulder in the fridge could one of the pro turbo butt community offer me counsel on how to do it justice on the Weber OT? temp, how long in the smoke and how long in the foil.....realise these will be guidelines as it is done when it is done but this time hoping it isn't 2-4 hours after I thought it would be !
Cheers
Tiny

I did one the other weekend. On smoke at 7am, temp 325oF. Forgot to log cook but wrapped at 160oF in coolbox by 1pm when it hit 203oF.

TakingtheBrisket wrote:I did one the other weekend. On smoke at 7am, temp 325oF. Forgot to log cook but wrapped at 160oF in coolbox by 1pm when it hit 203oF.

Did it pull?

Yeah spot on