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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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turbo butt, etc.

edited 10:09AM in EggHead Forum
<p />Hey All,
This past Saturday I did a 10# butt using higher temps & hickory chunks. I used JJ's rub along with Tongue Tinglin' sauce (see link) for the sammiches. MickyT's rings (#5) were used with the bottom vent 2/3 open. I also used the new Polder dual temp probe (Model 894-90) that'll measure both internal meat and cooking grid temp (see pic). Oh yeah, I almost can turn off this polder when not in use!! Despite the shorter cook time, I was quite impressed with the end result....nice smoke ring, nice outer crust, great flavor.
Following are the cook results:[p]Cook Time: 10.5 hours
Dome temp: 300F. +/-10F. for last 5 hours using #5 ring
grid temp: 272F. +/-2F. for last 5 hours using #5 ring!!!!!
Meat cooked to 200F, let rest for 1 hour, then pulled & chopped.[p]Have a great day all.[p](not so)lo n' (not so)slo

[ul][li]Tongue Tinglin' BBQ Sauce Website[/ul]


  • MickeyTMickeyT Posts: 607
    lo n' slo,[p]Will you do this type of cook again or will you go for a lower temp and more cook time? 10.5 hours for a 10 lbs. butt is cruisin right along. My next butt I will try the same thing.[p]Glad the rings are workin for ya.[p]Nice Polder.[p]Mick

  • MickeyT.,
    I will do a turbo butt again when there's a major time constraint on the cook. I still prefer the long overnight cooks tho. It just seems more right to do it that way.

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