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Thursday Night Turbo Baby Butt


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Well after determining that a butt for Mother's Day was the wrong thing to do, I decided to make a quick one on a Thursday night.

 

I stopped off at Wally World and came home with this little baby butt

 

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I have learned that my silver skin removal skills have improved. The trimmings are in the top right corner. The other side is pretty clean except between the primals; so I left it.

 

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On the fire: 6:42 pm

 

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160F, time for foil

 

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11:45, off the grill and ready for a rest... and bedtime. The roast temps ranged from 199 to about 205 but it was probe tender.  I got to use my new ThermoPop.  

 

It ended up be quite cool and a little wet last night.  It's been warm and dry for the past few days but last night was windy and drippy by the end of the cook.

 

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Another bedtime shot.  I had a few pieces before going to sleep but we will pull and eat it tonight.

 

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I tied the roast so it would cook even and not fall apart during the cook.  The blade bone pulled out clean this morning.

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I tried to keep it at 300 but it settled at 350... So I cooked at 350. As you may be able to see, I had a stone on the lower grate with a foiled pan to catch the drips.

 

wow, 350 is bringing the heat!  how'd it turn out?  tender?  

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I tried to keep it at 300 but it settled at 350... So I cooked at 350. As you may be able to see, I had a stone on the lower grate with a foiled pan to catch the drips.

Looks good. To me 350* is turbo. Great cook. Nice to see someone cooking "outside the box"

If you would have cooked at 300* that would have just been the high end of low-n-slow. A lot of people do low-n-slow in the 275*-300* range.

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Well, in the end, this butt ended up being a very useful resource this week. As it was finished at midnight on Thursday, it was not used that day. Friday night the wife and I went out to dinner, sans kid. Saturday morning we left the house early and went to the farmers market and while there, we had arepas made by a vendor. I had a pork one and it was good but the pork was weak. so, on our way home we bought the corn for arepas. We came home pulled the pork and made arepas and warmed the pulled pork along with some adobo spices. gREaT!

Saturday nigh was a softball night and we needed a quick dinner after the game. We had baked potatoes with BBQ pulled pork. YUM.

Mother's Day, we had a gluten free Dutch Baby (like a baked pancake) and for dinner I grilled herb chicken thighs over beets, carrots and zucchini.

Today, the pulled pork made an appearance as pulled pork with scrambled eggs, served with toast and salsa. It's also in my lunch box. Good stuff!

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Looks good. To me 350* is turbo. Great cook. Nice to see someone cooking "outside the box"

 

I did not intend to cook outside the box, the firebox simply climbed to this number and once you get the ceramic to 350... you are stuck at the 350... so find a way to live with it. It still took 5 hours for a 6+ pound roast.
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The last one I did got away from me and cooked at 350. It was as good as a 250-300F cook except there wasn't as pronounced a smoke flavor as usual. That one looks pretty good Tech, I bet it tasted great! Curious as to why you tied it though?

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Now that you mention... the smoke flavor is pretty light. I thought I had used hickory and that is normally very pronounced... and good tasting.

 

I tied it to ensure it did not fall apart. After I cleaned up the silverskin, it seemed loose. I also don't want to overcook any other thinner areas.

 

I trimmed a lot of the fat off this before cooking.  I actually don't want my pork to be too greasy. 

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