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Timing for turbo butts

JwgreDeuxJwgreDeux Posts: 139
edited October 2012 in EggHead Forum
I'm going to attempt my first turbo butts this weekend and I'm trying to figure out the timing.  Going to do two 7 pounders, one pulled one sliced.  Dome temp of 325-350, planning on going to internal temp of 165 for sliced and 195 for pulled.  Going to wrap the butt for pulled at 160-165.  I've read for turbo you are looking at about an hour per pound for pulled, that sound about right?


  • Hi54puttyHi54putty Posts: 1,679
    Yes. Maybe a little more. I would allow for a little wiggle room.
    Winston-Salem, NC 
  • henapplehenapple Posts: 14,954
    The one time I did a hr/pound.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • JwgreDeuxJwgreDeux Posts: 139
    I was hoping to pull it off in five hours, I think the butt that will be sliced will be done, but not sure about the other.  May have to make other plans.
  • CullumCullum Posts: 214
    I've done several around the 7 lb. mark and they have all taken about 4 hours.
  • JwgreDeuxJwgreDeux Posts: 139

    Cullum said:
    I've done several around the 7 lb. mark and they have all taken about 4 hours.
    does the process and temps Iook about right. 
  • JwgreDeuxJwgreDeux Posts: 139
    Here we go, on at 2:15. Shooting fire under five hours.
  • CullumCullum Posts: 214
    I did pulled pork on all mine. Cooked at 350 grate, pulled at 160 internal and double wrapped with foil, put back on till internal reached 195. I then rewrapped in fresh foil, wrapped in towel and put in cooler for an hour, even up to 6 hours one time. Always turns out great. 
  • CullumCullum Posts: 214
    Let us know how it turns out!
  • JwgreDeuxJwgreDeux Posts: 139
    I only had 5 hours to work with, so I went sliced and it was great. Took right at 4:45.
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