Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Turbo Butt Question

Hey Eggers.
I'm inspired to try the turbo method of doing a butt today.  I do have one question.  Is this method done using the plate setter, or more of a direct heat cook?  Thanks for the answers.
John in the Willamette Valley of Oregon

Comments

  • JethroVAJethroVA Posts: 764
    I have good luck with place setter and drip pan. Lots of fat will render and get caught in drip pan.
    Richmond, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. No FireWires Yet. Hoping to win some soon.
  • jaydub58jaydub58 Posts: 2,090
    Cool, @JethroVA, thanks.
    I'm going for ala @RRP.  330-340, no foil.  I like a good bark.

    Report and pics will follow.
    John in the Willamette Valley of Oregon
  • SGHSGH Posts: 23,223
    Indirect for sure. Im pretty new to egging and real new to turbo so you may want to take others advice instead of mine. But I would like to make a few points. I have been playing around with the turbo method just to see how high i could take the temps and still produce a good final product. As of now i have cooked as high as 425 with good results. Here is what i have found so far. As the cooking temp gets higher the size of the butt should get smaller. When i get the color i want i have to wrap to keep from scorching. Smaller butts seem to do much better at the higher temps so if you need a large amount of meet cook 2 small ones instead of 1 large. If you dont want to wrap i would not go any higher than 350 and i would keep the butt in the medium to small range. Im going to try a 5 pounder at 450 today. Will let you know how it turns out. Hope this helps my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • MickeyMickey Posts: 18,368
    edited February 2014
    I put a layer of salt in the pan to catch the drippings. That pan will make it indirect alone or use x stone as well for indirect. Heading to Seaside Sat, the other one buddy.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • jaydub58jaydub58 Posts: 2,090

    Thanks for the info @ SGH and @Mickey.   This is an 8 pounder and easing up to 138 right now.  I don't know what sort of stall, if any, to expect with this way of cooking.  I'll find out.

    Mick, now that you are finally retired, I hope you do get to the left Seaside one day.

    We have some cliffs you haven't seen yet........................  

    John in the Willamette Valley of Oregon
  • SGHSGH Posts: 23,223
    I dont know what temp you are cooking at but in the 350 arena and higher they dont stall much at all.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • jaydub58jaydub58 Posts: 2,090
    Okay, I'm right at 335-340.
    John in the Willamette Valley of Oregon
  • SGHSGH Posts: 23,223
    jaydub58 Let us know how it turns out. I will let you know how the one im doing at 450 tonight turns out.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • jaydub58jaydub58 Posts: 2,090
    Will do.
    John in the Willamette Valley of Oregon
  • jaydub58jaydub58 Posts: 2,090
    Well, here's my take on turbo butt.  I put this 8.5 pounder on at ll;30 AM yesterday and kept it at 330-340 with no foil.  Just indirect above a drip pan.
    Off and FTC at 4;30 PM.  Shredded for dinner at 6:00.  Just wonderful!   Very flavorful with a real nice bark.  I did screw ukp my camera and lost the pic of the butt all cooked, but here it is ready to go on the BGE and all pulled and ready to eat.  This will by my go-to method for butt from no on.  I sure prefer a 5 hour cook to an all-nighter..
    imageimageimage
    John in the Willamette Valley of Oregon
  • tarheelmatttarheelmatt Posts: 8,171
    Turbo is the only way to go!

    Thanks,

    Matthew
    ---------------------------------------------------------------------
    Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone
    ----------------------------------------------------------------------

    Facebook
    My Photography Site
  • jaydub58jaydub58 Posts: 2,090
    Complete agreement, Matthew!
    John in the Willamette Valley of Oregon
  • MickeyMickey Posts: 18,368
    Knock em out jaydub
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Mattman3969Mattman3969 Posts: 7,247
    Looks like you nailed it @jaybug !!!  Welcome to daytime no sleep loosing cookin

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • jaydub58jaydub58 Posts: 2,090
    Thanks, all!
    John in the Willamette Valley of Oregon
Sign In or Register to comment.
Click here for Forum Use Guidelines.