Turbo Butt Question

jaydub58

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.

JethroVA

I have good luck with place setter and drip pan. Lots of fat will render and get caught in drip pan.

jaydub58

Cool, @JethroVA, thanks.
I'm going for ala @RRP.  330-340, no foil.  I like a good bark.

Report and pics will follow.

SGH

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.

Mickey

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.

jaydub58

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........................  

SGH

I dont know what temp you are cooking at but in the 350 arena and higher they dont stall much at all.

jaydub58

Okay, I'm right at 335-340.

SGH

jaydub58 Let us know how it turns out. I will let you know how the one im doing at 450 tonight turns out.

jaydub58

Will do.

jaydub58

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..

tarheelmatt

Turbo is the only way to go!

jaydub58

Complete agreement, Matthew!

Mickey

Knock em out jaydub

Mattman3969

Looks like you nailed it @jaybug !!!  Welcome to daytime no sleep loosing cookin

jaydub58

Thanks, all!