I think I like this turbo thing

lilwooty · January 23

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!

mimauler · January 23

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.

Eggcelsior · January 23

Awesome. I love turbo-ing now. You can sleep in and still get BBQ for an early dinner on a weekend.

rustypotts · January 23

I turbo'd ribs last night and my SWMBO said they were the best yet. It took only 2 hrs.

Mickey · January 23

Welcome to the club. Next Turbo Ribs, just as good.....

Skiddymarker · January 23

Eggcelsior said:

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.

500 · January 23

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?

billyray · January 23

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.

500 · January 23

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.

GrannyX4 · January 23

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! ;;)

Mickey · January 23

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....

500 · January 23

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.

henapple · January 24

Queen of the Butts!....I thought that was Kim Khardasian.

nolaegghead · January 24

badoinnnnngggg!

GrannyX4 · January 24

Austin egghead dubbed me "Queen of the Butts" after I cooked 48 this fall. I needed to cook turbo style. ;;)

Eggcelsior · January 24

Next time you have a party, call it "Her Majesty's Royal Rumpus"

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I think I like this turbo thing

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