First butt - turbo style

jetman96

After many racks of baby backs, pizzas, steaks, and even my first lamb loin chops last night, I'm finally getting around to my first butt on the LBGE. I don't do early mornings well, so I decided to go turbo to get done by 4:00 at the latest. So, 9
# butt on at 9:00 at 275, decided at 10:00 to bump to 325.

Dry brined for 16 hrs, Smokin' Hogz rub, pan with water and apple cider underneath, no plan to foil, cherry wood. I'm curious how the bark will turn out with the water pan, and whether I'll finish too soon. Also, plan to do some Amazing Ribs ABTs while the butt is FTC'd. Wish me luck!

dmchicago

Looks great! I've never used liquid in my drip pan. And foil is not necessary with a turbo cook.

Good luck and keep us posted!

Golfguy77

It will turn out great!  Such a time saver and the results are excellent.

Hans61

Off to a good start! Enjoy your day!

Millersbbq

Looking good! 

SmokingPiney

I'm a firm believer in turbo butts and like to run mine 325-350. I haven't detected any difference doing them this way vs the low and slows I used to do - except a lot less time. That butt is looking good, @jetman96. 

HTTRQ

I'm trying turbo for the first time also.  I started at 250, but have it at 275 holding steady. I'll wrap if I don't think I'll finish by dinner time otherwise, but I would prefer not to wrap.

I have been doing butts at 225 over much longer periods.  But, i just couldn't start that early today.

dmchicago

Turbo is neither 250 nor 275.

325 to 375 works best for me.

jetman96

Well, it's coming off shortly. I had a weird temp spike in the pit and burned off some fuel, and now I'm pretty much out. Shoulder blade is almost free. It will have to do. 

Going to FTC to take to my sisters, along with ABT's that I had to do in the oven. I'll see how it tastes once shredded. Using SC mustard BBQ sauce.

EggNorth

Looks great - that the only way I cook them now.  I'm sure it will taste great ... Waiting for the verdict ...

jetman96

Turned out awesome! Great flavor and moisture. So very good. 

bgebrent

Success brother!

jaydub58

You nailed it! 

JohnnyTarheel

Yes sir!!

jetman96

Thanks everyone. It was a good day of smoking. 

dmchicago

Winner, winner...pulled pork dinner!

SaintJohnsEgger

So, turbo only changes the cooking temps and the total time? Everything else stays the same with the cook?

JacksDad

There's nothing like your first turbo butt.

jetman96

SaintJohnsEgger said:

So, turbo only changes the cooking temps and the total time? Everything else stays the same with the cook?

I think so. But as this is my first butt, others can probably say better if anything else is different. 

StillH2OEgger

SaintJohnsEgger said:

So, turbo only changes the cooking temps and the total time? Everything else stays the same with the cook?

Related to time, but you'll normally power right through any stall with a turbo cook.

blind99

SaintJohnsEgger said:

So, turbo only changes the cooking temps and the total time? Everything else stays the same with the cook?

@SaintJohnsEgger only thing i change is i like to make a rub with no sugar.  sometimes the turbo gets away from me and i've burned the sugar in the rub.

StillH2OEgger

jetman96 said:

I think so. But as this is my first butt, others can probably say better if anything else is different. 

Definitely do one at 240-250 degrees and compare for yourself. I prefer the results achieved at lower temps, though many on here say the difference is either negligible or not worth the extra time and prefer turbo.

Toxarch

More smoke at lower Temps. I think it comes out more moist at high turbo temps.