Turbo Butt

meat73

I think I know what i'm doing but here is my plan let me know what I have wrong.  Butts on BGE at 350 cook tell 165 then wrap with HDALF 2 layers cook to 200.  Will use hickory and apple for wood.  How long does it take to get them to 165?  How long does the whole thing take.

Thanks

tazcrash

<edit> wait, I forgot you said turbo butt in the subject. Forget the times. this is for a regular cook. doneness is the same. I'll let another handle this. </edit>

Plan on 2 hours a lb. 

Putting the foil is to help power through the stall. You don't have to do it, but it will cut time off the 2 hours per pound. 

Don't cook to temp. Cook till done. Start checking at 195. When the probe slides in & out effortlessly, it's done. 

If early, back in foil, in towels, in cooler.

good luck

Mighty_Quinn

I've never done one turbo style, but I can say it will take less than 2 hours a pound...I see those kind of times when I cook them 250 with no foil...

burr_baby33

I did a 6  pounder for derby.  Set it up in-direct at 275 with wood.  Dome temp slowly moved to 350 over time which was fine.  At the 5 1/2 hour mark internal was 170.  Pulled and wrapped and put it back in.  Let dome kreep to 375-400 and it reached 205 internal an hour and a half later.

Eggbertsdad

meat, 

I'm doing one today as well. I have no idea how long this will take. I'm in no hurry so I may do a semi-turbo.

gdenby

I've only tried the turbo butt method a couple of times. Not enough to come up w. firm numbers.

I did think the meat was indistinguishable from regular lo-n-slo, but that the bark was not quite as smokey or crisp.

You might like to read over the following article for better understanding.

www.amazingribs.com/tips_and_technique/the_stall.html

Cullum

I did about a 7 lber and it took 4 hours with the turbo method.

Hi54putty

Mine have typically run about 4ish hours. You have the right set up. Welcome to the club.