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Turbo Brisket and Butts

CGW1CGW1 Posts: 332
edited April 2012 in EggHead Forum
Hey all,

Franco with Ceramic Grillworks here. Have a question. I'm a big low and slow fan, I've done many Ribs, Briskets and Butts. I'm curious about the turbo versions. Give me the pros and cons. Does the bark on the butts setup etc etc. I need feedback. Thanks
Franco Ceramic Grillworks


  • MickeyMickey Posts: 16,504
    I will not go back to low&slow with turbo out of the bag. A little less bark on PP but just fine. The ribs turbo were fine, just a little chewier but more juice and flavor. Not done turbo brisket yet.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • CGW1CGW1 Posts: 332
    Does the PP pull easy? What temps and time frame are we talkin...let's say for 8-10# butt?
    Franco Ceramic Grillworks
  • jimi1234jimi1234 Posts: 98
    Hey Franco,

    I did an 8.5# butt turbo style and it took 5 - 5.5 hours total. I went with 375 dome temp and when the butt reached 170 deg (about 3.5 hours), I double foiled it and poured 3/4 C of apple juice into the foil. Then it was back onto the egg at the same temp and I pulled it off when it was between 195 and 200. That was about another 1.5 hours. 

    Then into the cooler wrapped in towels until it was time to pull.

    It pulls very easily. The only real difference I noticed was that there was slightly less bark and it softens in the foil. 

    I don't think I will ever do it the long way again.


  • CGW1CGW1 Posts: 332

    Thanks for the details. I'm going to try one next weekend. Should I be successful with it, do you think the same applies for a brisket...aside from pulling it of course?
    Franco Ceramic Grillworks
  • jimi1234jimi1234 Posts: 98
    I have never attempted a fast brisket but I have heard they can be done with great success.

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