{"id":2394,"date":"2012-09-06T16:02:08","date_gmt":"2012-09-07T00:02:08","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=2394"},"modified":"2012-09-06T16:02:08","modified_gmt":"2012-09-07T00:02:08","slug":"18-lbs-of-hickory-smoked-pulled-pork-butts-turbo-recipe","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/18-lbs-of-hickory-smoked-pulled-pork-butts-turbo-recipe\/","title":{"rendered":"18 lbs of Hickory Smoked Pulled Pork Butts – Turbo Recipe"},"content":{"rendered":"

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Asked on short notice to provide Pulled Pork for a friend’s event .\u00a0 I was more than happy to oblige and chose the Turbo Method which reduces the formation of bark but not the results and flavor profiles.\u00a0 Pork Butts, like Briskets, will go into a stall when the meat reaches an Internal Temperature<\/a> of 155-170\u00baF.\u00a0 Wrapping the Butts in foil accelerates your cooking process through the stall!<\/p>\n

Two 9 lb Cryovac Boneless Pork Butts from Cash & Carry @ $1.54\/lb.\u00a0 Trimmed Fat Cap down to \u00bc inch, pockets of fat, and other unsightly bits and pieces.<\/p>\n

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Cut Pork Butts in half.\u00a0 Rubbed every crevice with Annie’s Roasted Garlic EVOO<\/a> for use as a glue and a heavy application of Jans Dry Rub.<\/p>\n

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As you can see, removal of the bone by the butcher\/meat processing facility tends to leave the Butt in a less than firm state.\u00a0 Used High Temp Silicone Cooking Bands<\/a> to tie the loose ends together.\u00a0 Wrapped the Pork Butts with Plastic and threw into the fridge for 16 hours.<\/p>\n

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Preheated the MAK 2 Star<\/a> Wood Pellet BBQ Smoker-Grill to 225\u00baF using Hickory<\/a> wood BBQ pellets.\u00a0 Smoked the Pork Butts at 225\u00baF for 2 hours.<\/p>\n

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After 2 hours of Hickory<\/a> smoke, bumped the temperature of the MAK 2 Star<\/a> to 375\u00baF until the Internal Temperature<\/a> (IT) reached 160\u00baF.\u00a0 Removed the Butts, wrapped in double foil – keeping the meat probes in place – and returned to the 375\u00baF MAK 2 Star<\/a> until the Pork Butts reached an IT of 200\u00baF … Foil, Towel, Cooler (FTC) for 4 hours before serving.<\/p>\n

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The Pulled Pork Butts turned out great and I didn’t hear any complaints.\u00a0 Low-and-Slow is the preferred method but in a pinch the Turbo method will do just fine!!!<\/p>\n

Took 4\u00bd hours to go from an IT of 42\u00baF to 200\u00baF.\u00a0 Add 4 hour for the FTC and you have delicious Pulled Pork in under 9 hours.<\/p>\n