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Turbo Vs. Low n Slow Butt

BrownieBrownie Posts: 1,023
edited July 2012 in Pork
After only cooking four butts and one picnic, all of which were small and able to be cooked in a days time (not timed for dinner), I decided to do my first overnight cook on a 10.5lb butt for a friends 4th of July party. With a little planning and some great advice from the great folks of this forum, my first overnight went without effort (just a little anticipation towards the end).
Any how while I was tired from checking my egg the night before, wasn't necessary as temp held steady all night, I was reading about all the other butts other Eggers were doing. @Eggucated was doing a turbo butt that only took 5.5 hours to cook, and claimed to have great results. So when my M-I-L wanted us to come back to her house for a "lets use up the left over fireworks and food" party, and "oh by the way it's too bad we didn't taste your pulled pork". It really only left me with one decision, another pork butt. After a long hot day yesterday and two meals already cooked, I decided to do a turbo this morning.
So what I came up with is

7.84 lb butt
Injected 1-1/2 hrs before cook (see Jasons post) (I know guys you don't need to tell me but for the sake of the same constants I injected this one also)
Yellow mustard
Dizzy Dust coarse grind 1 hour before covered in fridge
Egg at 350* with apple chunks and cherry chips
Left over injection dumped in elevated drip pan on plate setter.



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Comments

  • WolfpackWolfpack Posts: 1,482
    Looks good- will be curious to see if you notice a difference in the taste


    Greensboro, NC
  • Hi54puttyHi54putty Posts: 1,631
    I think turbo butts are 90% as good as low and slow butts. Only noticeable difference to me is the texture of the bark. Same great flavor but not as crispy due to the foil being on the last few hours. Having said that, I am a big turbo fan. I think you will be pleased and once it is chopped/pulled no one will know the difference.
    XL,L,S 
    Winston-Salem, NC 
  • BrownieBrownie Posts: 1,023
    Hours up, Butts on.
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  • BrownieBrownie Posts: 1,023
    Hi54putty I wasn't planning on foil, I have seen others doing it without the foil, and I thought I could skip that.

    Should be interesting to see if my game plan changes before my cook ends.
  • Hi54puttyHi54putty Posts: 1,631
    I cook mine on 350-375 and foil at 160 internal. I learned this method from Mickey the Turbo King. I will be interested to see how yours goes without foil. Good luck.
    XL,L,S 
    Winston-Salem, NC 
  • LizzieSampsLizzieSamps Posts: 894
    How much of the DD bottle did you end up putting on?  I used almost 1/2 a bottle on 2 butts.  Is that excessive
  • BrownieBrownie Posts: 1,023
    How much of the DD bottle did you end up putting on?  I used almost 1/2 a bottle on 2 butts.  Is that excessive
    Depends on the size of your butts. I used about 3/4 of a bottle (coarse grind) on 18lb of butts (2).
  • lousubcaplousubcap Posts: 6,902
    Watching this with more than passing interest.  Looking forward to the post-cook critique.  I'm sure it will turn out to exceed your expectations.  Enjoy the journey and the party!
    Louisville   L & S BGEs 
  • michigan_jasonmichigan_jason Posts: 1,299
    Mine is sitting at 225 grid temp, and been on since 11pm last night. Aproaching the 10hr mark and temp is sitting at 173*

    We may finish around the same time lol.




    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • BrownieBrownie Posts: 1,023
    You maybe rite. LOL. Been following your other post, and it looks like you have this one in the bag!
  • michigan_jasonmichigan_jason Posts: 1,299
    We will see soon ;)



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • BrownieBrownie Posts: 1,023
    It's been a little over an hour, and with no fragrance of smoke, you can really smell that mustard cooking. I think the higher heat played a roll for being without smoke. Dome temp was 375* when I put the butt in, and smoke was pillowing. Dome is now settled at 350*, and the meat is 88*.
  • michigan_jasonmichigan_jason Posts: 1,299
    Depends how you arranged the wood and if it is on fire or not lol. If it is, close the dampers for a minute or two to smother it, and then re open. Where did you put the wood?



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • BrownieBrownie Posts: 1,023
    Spread it through out.......The lump I love the most, comes all broken up and chipped (good 70% of the bag) so I end up sorting lump to "build" my fire when doing longer cooks (I just dump RO or other brands of comparison). As I put the layers of lump in, I also add my chips/chunks. I have excellent luck with getting the amount of smoke I desire with all my low and slows. Not worried about it because my lump will add a nice flavor without the added smoke. We will see.
  • michigan_jasonmichigan_jason Posts: 1,299
    That is what I do as well. How is she coming along?



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • BrownieBrownie Posts: 1,023
    She's cruisin........
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  • michigan_jasonmichigan_jason Posts: 1,299
    Nice



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • BrownieBrownie Posts: 1,023
    Another hour.......Dome is creeping
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  • BrownieBrownie Posts: 1,023
    Four hours in. Not foiled. No sign of smoke. Dizzy Dust, Natures own, and 7 3/4lbs of butt is starting to smell wonderful!
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  • michigan_jasonmichigan_jason Posts: 1,299
    Is there still going to be a stall in turbo mode? I would guess so, just a shorter one yes?



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • RubmyrockRubmyrock Posts: 266
    My fire went out last weekend and I did a five hour butt at 350. It was as good if not better than the over nights I've done. I was pleasantly surprised.
  • BrownieBrownie Posts: 1,023
    michigan_jason ? I don't know? The temp has been rising at a steady rate. I'm at 167* since I posted 20min ago. If I see one I'll let you know.

    Rubmyrock Did you run out of coals? My temps are slowly decreasing and I hope it's not due to lack of lump.

  • BrownieBrownie Posts: 1,023
    Rubmyrock Did you foil yours at 160*?
  • BrownieBrownie Posts: 1,023
    Downright saucey outside today.
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  • RubmyrockRubmyrock Posts: 266
    Last weekend I came home from a friends party after midnight got the egg rolling and tossed on some jerk chicken. After that late night cook I put on my butt and closed the vent to what I thought would maintain the 250 degree temp. Woke up next morning at 10:00 and fire was out with plenty of lump. Knowing we had a pool party, I had to do the five hour cook at 350 degrees. Never foiled nor did I check temp when I took off my 9 pound butt. Incredibly it was perfect with an amazing crust.....
  • BrownieBrownie Posts: 1,023
    Wow! Thats really something that it was perfect without ever checking the temp. Glad to hear. What are you cooking today?
  • michigan_jasonmichigan_jason Posts: 1,299
    Last weekend I came home from a friends party after midnight got the egg rolling and tossed on some jerk chicken. After that late night cook I put on my butt and closed the vent to what I thought would maintain the 250 degree temp. Woke up next morning at 10:00 and fire was out with plenty of lump. Knowing we had a pool party, I had to do the five hour cook at 350 degrees. Never foiled nor did I check temp when I took off my 9 pound butt. Incredibly it was perfect with an amazing crust.....
    See, the egg has powers.... it rewards those who work hard to please people with delectable food...



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • RubmyrockRubmyrock Posts: 266
    Today I'm doing ribs. St Louis and babyback. Using this method with blues broa bbq sauces mixed with a little Eastern NC bbq sauce.

    http://beecavekitchen.blogspot.com/2012/06/dr-pepper-bbq-baby-back-ribs-on-big.html?m=1
  • BrownieBrownie Posts: 1,023
    Rubmyrock They look picture perfect! Gives us a review, since no one had much to say on your related question posted.
  • BrownieBrownie Posts: 1,023
    Five hours in. Temp holding without adjustment. All is well.
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