MAK 2 Star Wood Pellet Smoker-Grill 4 Hour Turbo Pork Butt

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Experimenting is fun and it was time that I tried the Turbo Pork Butt method I learned at the California BBQ University Cooking Class.  Have always used the time tested “Low and Slow” method when it came to Pork Butts.  225ºF for 16 to 20+ hours till the Internal Temperature (IT) of the Pork Butt reaches 195º-205ºF and then FTC for 3-4 hours before pulling the Pork Butt.  As anyone who has used the Low and Slow method they know that it involves hours of stalling at the 150º to 160º range.  With the Turbo Method I was hoping to finish off the Pork Butt in the 4 hour range and bypass the stall period.  Not quite pulled pork but I was thinking more along the lines of sliced pork.

Took a 5 lb Boneless Pork Butt and rubbed it with Annie’s Roasted Garlic EVOO for the glue and decided to try my hand with Head Country All Purpose Championship Seasoning.  Rubbed the Pork Butt and rested overnight in the refrigerator.

Removed the Pork Butt from the fridge and let stand on the counter for 30 minutes while I preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 375ºF with Hickory wood BBQ pellets.  Boneless Pork Butts tend to have some loose ends where they removed the bone and so I used some high temperature Silicone Cooking Bands to keep everything together.

Cooked the Pork Butt at 375ºF until the IT reached 160ºF.  I must admit that the back yard was permeated with a wonderful aroma.

Pulled the Pork Butt, double wrapped in foil, and reinserted in the MAK 2 Star until the IT reached 187ºF.  It took a mere 3 hours and 15 minutes for the 5 lb Pork Butt to reach the magical sweet spot of 187º.  I had guessed that it was going to take me more in the 4½ hour range.  The 187ºF temperature was stressed by the Pitmaster at the CBBQA Cooking Class and so I chose not to deviate.  I highly recommend the CBBQA Cooking Class to everyone no matter what your level of expertise and experience.  As a rank amateur and enthusiast I got more than than my money’s worth from the class and sampled so many fantastic cooks that I didn’t eat for a week afterwards!

Rested the Pork Butt for 30 minutes while preparing the sides and brown gravy.  As I started to slice the Turbo Pork Butt I was pleasantly surprised to see traces of a smoke ring.  I would have thought that at 375ºF there wouldn’t be much of one but I was proved wrong.  The Bark from the Head Country Seasoning was not as developed as when using the Low and Slow 225º method but none the less was evident and extremely flavorful.  Should have monitored the IT before slicing/pulling the Pork Butt to see where it ended up at but it skipped my mind.  I’ll be checking it next time – as I know there will definitely be another time!

The Money $Shot$ … A healthy portion of sliced/pulled Pork Butt with brown gravy, mashed potatoes, and a side of corn …  The Pork Butt turned out wonderful and provided a nice combination of sliced pork and pulled outer sections.

I will continue to use the “Low and Slow” method for pulled Pork but winter nightly low temperatures dictates that I should wait until springtime for those overnight cooks.  In the interim I see many Turbo Pork Butts in my future!!  Pork Butts are extremely economically priced and in today’s day and age that makes a big difference … besides, it’s hard to beat that wonderful flavor.

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