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I think I like this turbo thing

lilwootylilwooty Posts: 215
I have always done pork butts low and slow but since I joined this forum I have heard about the turbo method, so I thought I would give it a try. 6.6 lb pork butt at 350 indirect on my XL. I have hesitated before since some have said the bark is not as good on a turbo butt. I did not find that to be the case at all. After about 6 1/2 hrs the butt was at 200 internal. Nice bark and tasty too! Rubbed with salt, pepper, garlic, chile powder and cumin. Made pork carnitas that were outstanding. I'm a believer!

Living Large and XL

Comments

  • mimaulermimauler Posts: 136
    I agree I've been doing that a lot lately and have noticed no difference in taste at all.  350 is easier to keep anyways.
  • EggcelsiorEggcelsior Posts: 12,514
    Awesome. I love turbo-ing now. You can sleep in and still get BBQ for an early dinner on a weekend.
  • I turbo'd ribs last night and my SWMBO said they were the best yet.  It took only 2 hrs.
  • MickeyMickey Posts: 17,421
    Welcome to the club. Next Turbo Ribs, just as good.....
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • SkiddymarkerSkiddymarker Posts: 7,598

    Awesome. I love turbo-ing now. You can sleep in and still get BBQ for an early dinner on a weekend.
    This is the key. No stoker, no alarms all night, just get it done during the day. Makes for a BBQ meal with the ease of a slow cooker. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • 500500 Posts: 2,183
    So is it more like 1 hour per pound at 350* instead of 1 1/2 hours per pound at 250*?  Does bone in or boneless make a difference? 
    Could it potentially work that if I loaded and setup the Egg on Friday night, woke up Sat. at 7am to light and rub an 8# bone in Butt, put it on at 8am at 350*, pull it around 4pm for an hour rest FTC, I could be eating by 5pm? 
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • billyraybillyray Posts: 1,138
    edited January 2013
    You got it. Remember the time is only a guide line. All the ones I've cook this way fall into the 1 hour a lb. catergory, but I still cook to temp. 195-205 check for doneness with a probe. Bone in or boneless doesn't make a difference IMO.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • 500500 Posts: 2,183
    Oh yea, I'm cooking to temp.  I usually go 190-195 depending on how the bone wiggles.  Just seeing if 1 hour per pound is what you all have been averaging.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • GrannyX4GrannyX4 Posts: 1,474
    Another little trick for the turbo butt is if you cook the boneless is to finish cutting them in half where the bone was instead of tying them up. Leaves you with lots of bark and flavor. Queen of the Butts! ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • MickeyMickey Posts: 17,421
    edited January 2013
    500 said:
    So is it more like 1 hour per pound at 350* instead of 1 1/2 hours per pound at 250*?  Does bone in or boneless make a difference? 
    Could it potentially work that if I loaded and setup the Egg on Friday night, woke up Sat. at 7am to light and rub an 8# bone in Butt, put it on at 8am at 350*, pull it around 4pm for an hour rest FTC, I could be eating by 5pm? 
    IMO: Bone-in is ALWAYS better than boneless...... In anything....
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • 500500 Posts: 2,183
    I agree.
    Everything is sweeter, closer to the bone.

    I'm cooking to temp.  I usually go 190-195 depending on how the bone wiggles.  Just seeing if 1 hour per pound is what you all have been averaging.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • henapplehenapple Posts: 15,574
    Queen of the Butts!....I thought that was Kim Khardasian.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • nolaeggheadnolaegghead Posts: 19,582
    badoinnnnngggg!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • GrannyX4GrannyX4 Posts: 1,474
    Austin egghead dubbed me "Queen of the Butts" after I cooked 48 this fall. I needed to cook turbo style. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • EggcelsiorEggcelsior Posts: 12,514
    Next time you have a party, call it "Her Majesty's Royal Rumpus"
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