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My experience with a TURBO BUTT and the method I used.

mpdustmpdust Posts: 2
edited March 2012 in EggHead Forum
I've lurked on this forum for several years and finally bought an Egg a little over 2 years ago. This purchase forced my hand into officially signing up with the site. I've always thrived under your tutelage but never so much as I did yesterday. Enter the TURBO BUTT! Folks, don't doubt this method. I was very skeptical because of the outstanding results I've had with my low and slows, often times taking 12-16 hours. I found the turbo method and decided to give it a try. The wifey purchased a nice 8.5 lb pork butt on Thursday. I administered my usual, generous rub and into the fridge it went for a day. Saturday morning came and I had the butt on @ 8 am. I kept my temps between 330-360 the entire time and monitored everything with my Maverick ET-73. I used mesquite chunks to smoke and the butt was on fat cap up with an indirect setup. The pork stayed on until the internal temp hit 170 at which time I removed it, and wrapped it in heavy duty aluminum foil with approx 3/4 cup of apple juice. The butt went back on with the fat cap up and temps still between 330-360. At 1:50 pm the internal hit 198 and off it came. I wrapped it up in a towel and let it sit for 11/2 hours inside the oven. At 3:15, I unwrapped the meat and to my amazement, it was the most delicious and tender piece of meat I've ever cooked. Pulled pork indeed! This method cut my cook time down by over half and yielded incredibly delicious meat. Hope this helps someone out there.

Comments

  • MickeyMickey Posts: 18,644
    Turbo Pork Rules :@)
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Hi54puttyHi54putty Posts: 1,872
    mpdust-
    I did one yesterday too with great success. I posted a pic. I will definitely do it again. 
    XL,L,S 
    Winston-Salem, NC 
  • burr_baby33burr_baby33 Posts: 503
    I've got one on right now. Just foiled it. My 1st.
  • CowdogsCowdogs Posts: 491
    edited March 2012
    I think the foiling step is necessary at higher heats.  Foiling is usually done for 2 reasons:
    • To speed cooking, which you are already doing with the high heat.
    • To guard against drying the meat out.  Again, the shorter cooking time is already accomplishing the same thing.
  • bamafan62bamafan62 Posts: 137
    Que$tion;  can thi$ cook be made with a  9 1/2" Mini egg?

    Thank You,
    Phil
  • MickeyMickey Posts: 18,644
    Que$tion;  can thi$ cook be made with a  9 1/2" Mini egg?

    Thank You,
    Phil


    Yes but you have to rig it indirect. The Woo just makes it easy.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • bamafan62bamafan62 Posts: 137
    Thank$ Mickey.   I wa$ told that the 9 1/2' will not $upport a woo.  The 1/2 inch mu$t make a lot of difference!

    Phil
  • EggbertsdadEggbertsdad Posts: 804
    Is there any bark on it? Just curious. 

    Thanks.
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • MickeyMickey Posts: 18,644
    @bama the 9.5 will not support the Woo. Call Egg and see if they will upgrade your grill to a 10. Can't hurt to ask.
    @Eggbertsdad yes on the bark
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • EggbertsdadEggbertsdad Posts: 804
    Thanks Mickey. I'll have to give it a go.
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • bamafan62bamafan62 Posts: 137
    Thank$ Mickey!
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