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Turbo Butt?

Can someone give a quick synopsis of how they do a turbo butt?  TIA

Comments

  • nolaeggheadnolaegghead Posts: 11,130
    Sorry this didn't get answered in a timely manor..... 

    Basically, you cook indirect at 350F, plus or minus 50F. Same rules apply - make sure the smoke smells good, pull when between 190-205F when it's done - skewer in the meat has little resistance and the whole butt is starting to fall apart.
    ______________________________________________
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    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Hi54puttyHi54putty Posts: 1,369
    I wrap mine in foil at 160 internal and leave it until 200 internal.

    I learned from @mickey, the turbo team captain.
  • MickeyMickey Posts: 14,101
    edited November 2012

    NAKED HAM / SMOKE ONLY Let me start that for the past 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE). A short while ago went looking for (did not know this at the time) a naked ham / smoke only. Thank you Wayne (Thirdeye)for the hand holding. Also thanks to Richard and Gary (Village Idiot)and Kent and Chubby for all the emails and calls on other ways to do a ham w/o the burbon, maple syrup, brown sugar, no anything. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: both pecan and cherry chunks. Cooked at 300 till 145/155. I did score the ham deep.

     

    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • I usually cook two butts at a time, because they come that way from costco and pork does pretty good frozen and reheated.  Once I pulled the butts off to foil them when there were at 165 internal temp.  A friend and stopped by and thought the were done and wanted to try one.  I told him that I was planning on foiling them and putting back on to get them up to 203 for pulled pork.  When I saw the disappointment in his face I decided to go ahead and slice one and put the other one back on.

    It was amazing, ever since I have done one sliced at 170 internal and one pulled at 203 internal.  Not cooking for those last 30 degrees saves a ton of time if you are in a real hurry for whatever occasion it is, and it is delicious.
  • YEMTreyYEMTrey Posts: 1,438
    Okay, sorry for the threadjack.  I can never get my leftover pulled pork to reheat or store well.  Any tips or secrets on how to accomplish this?  I usually have a ton of it left over and would like for it too taste better during reheats.
    I usually just store it in a tupperware bowl in the fridge.
    Cincinnati, Ohio
    "Ain't nobody gonna find ya, unless you get yourself lost."

  • YEMTrey said:
    Okay, sorry for the threadjack.  I can never get my leftover pulled pork to reheat or store well.  Any tips or secrets on how to accomplish this?  I usually have a ton of it left over and would like for it too taste better during reheats.
    I usually just store it in a tupperware bowl in the fridge.
    a foodsaver is your friend if you are going to freeze any , and warm in the microwave in short increments in small batches
  • +1 On the foodsaver.  Got one a few weeks ago and during the week had leftover PP.  We put ours in boiling water and heated similar to boiling an egg.  Almost as good as fresh off the egg.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • BrownieBrownie Posts: 1,022
    Hi54putty said:
    I wrap mine in foil at 160 internal and leave it until 200 internal. I learned from @mickey, the turbo team captain.
    +1.

    When I foil at 160* I also add 1 cup of apple juice and 1 cup of soda (cola or dr pepper). Then I add the beverage-drippings mixture to the meat for added flavor, plus it keeps it a bit moister if it will be sitting out for buffet style.

    I also add drippings to my leftovers in foodsaver bags to be frozen. Keeps it just as juicy reheated as it was when it was first pulled.
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