Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here

First "Turbo Butt"

Have done many "low and slow butts" over the years on my LBGE. All came out great. Decided to try doing a "Turbo Butt" to see how it would work out. Prepped the butt with a tad of EVOO and Dp Dizzy dust and Texas style rub. Stabilized at 350* dome with Hickory chunks. Smoked for almost 6 1/2 hrs till it got to 200* internal. Wrapped in HDAF and into a cooler. The issue...the bark was great, but only about half the butt was pullable. The pullable part was as tender as butter but a little mushy. The rest of the butt I had to rip it apart, it was edible but very dry. Did not wrap @ 160* like i have seen on some threads...some say not to wrap. Comments please.  Thanks  

Alexander City,Al

Comments

  • MrCookingNurseMrCookingNurse Posts: 3,749
    No pics?? Sounds like your butt had two different cheeks


    _______________________________________________

    LBGE & SBGE (big momma and pat)
  • BuckdodgerBuckdodger Posts: 886
    No pics?? Sounds like your butt had two different cheeks
    Nothing surprises me anymore !!

    Alexander City,Al
  • MickeyMickey Posts: 15,012
    edited March 2013

    Forget what I said. I think @Tjcoley (just below this post) nailed it.

    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

  • TjcoleyTjcoley Posts: 3,109
    Did you check temp in multiple places on just the one?  If probe was close to the bone, could have given a false high reading.  The part you had to rip apart sounds like it needed more cooking.
    I did my first turbo this weekend as well, wrapped in foil at 165 for 2 hours.  Turned out great.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • BuckdodgerBuckdodger Posts: 886
    Mickey said:

    Bet it was "that butt".... (two cheeks 8-})

     That has never happened to me (((((yet)))))....

    Coulda been that "butt", got it from Sams club about 8.5 # felt like a regular one  to me.  

    Alexander City,Al
  • BuckdodgerBuckdodger Posts: 886
    Tjcoley said:
    Did you check temp in multiple places on just the one?  If probe was close to the bone, could have given a false high reading.  The part you had to rip apart sounds like it needed more cooking.
    I did my first turbo this weekend as well, wrapped in foil at 165 for 2 hours.  Turned out great.
    Did use my Thermapen and checked in several places, all readings were with in 2*. May try the wrap at 160* on the other butt that came in the pkg. Thanks guy's for the comments.

    Alexander City,Al
  • gdenbygdenby Posts: 4,287
    A Dr. G. Blonder did a bunch of tests w. pork butt, and figured out that the "plateau/stall" was just evaporative cooling. Reading over his posts, it seems he foiled during the cook to make turbo butt.

    The wrapping temperature depends some on the cooking temperature. 250F ambient gets wrapped around 165. Higher ambient pushes the stall up to a higher temperature, and so the wrap comes later.

    Still, if you had a 200F internal, I wonder why it was not all pullable. Perhaps w/o foiling, some of the meat did turn to dry, chewy mush?

    I think turbo land needs more exploration.
  • bccomstockbccomstock Posts: 332
    I did a very small (3.75 lbs) turbo butt last night.. I was aiming for 325-350 for the whole cook, but the temps got away from me and got around 400 for a bit.. I didn't foil it as I ran out of foil wrapping the platesetter (lol).  It finished in right around 3 hours.  I let it rest for an hour in foil and then pulled it.  Some of the meat was definitely drier than other parts.  I'll keep experimenting with the turbo method, though, b/c sometimes you just don't have the time for low and slow.
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
  • BuckdodgerBuckdodger Posts: 886

    gdenby said:
    A Dr. G. Blonder did a bunch of tests w. pork butt, and figured out that the "plateau/stall" was just evaporative cooling. Reading over his posts, it seems he foiled during the cook to make turbo butt.

    The wrapping temperature depends some on the cooking temperature. 250F ambient gets wrapped around 165. Higher ambient pushes the stall up to a higher temperature, and so the wrap comes later.

    Still, if you had a 200F internal, I wonder why it was not all pullable. Perhaps w/o foiling, some of the meat did turn to dry, chewy mush?

    I think turbo land needs more exploration.
    Gonna give the "turbo" technique one more try...SHMBO said she thought the meat was tasty and she is never wrong. Thanks guy's!!

    Alexander City,Al
  • MickeyMickey Posts: 15,012
    I do the 160 wrap and works our fine for me. I don't always do the cooler.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

  • BuckdodgerBuckdodger Posts: 886
    gdenby said:
    A Dr. G. Blonder did a bunch of tests w. pork butt, and figured out that the "plateau/stall" was just evaporative cooling. Reading over his posts, it seems he foiled during the cook to make turbo butt.

    The wrapping temperature depends some on the cooking temperature. 250F ambient gets wrapped around 165. Higher ambient pushes the stall up to a higher temperature, and so the wrap comes later.

    Still, if you had a 200F internal, I wonder why it was not all pullable. Perhaps w/o foiling, some of the meat did turn to dry, chewy mush?

    I think turbo land needs more exploration.
    thanks for the link, very informative.

    Alexander City,Al
  • BuckdodgerBuckdodger Posts: 886
    I did a very small (3.75 lbs) turbo butt last night.. I was aiming for 325-350 for the whole cook, but the temps got away from me and got around 400 for a bit.. I didn't foil it as I ran out of foil wrapping the platesetter (lol).  It finished in right around 3 hours.  I let it rest for an hour in foil and then pulled it.  Some of the meat was definitely drier than other parts.  I'll keep experimenting with the turbo method, though, b/c sometimes you just don't have the time for low and slow.
    +1

    Alexander City,Al
  • Charlie tunaCharlie tuna Posts: 2,191
    I think it is crazy at all these different methods identified as "turbo butts" ????
Sign In or Register to comment.