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Turbo

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0oHUNTo0
0oHUNTo0 Posts: 34
in Pork
So I'm thinking about doing my first turbo butt tomorrow. How do I do this? 350 dome till pork is 160 then foil? Looking for tips and a general gameplan.

Also, anyone make their own bbq sauce? Recipes?

Thanks!
Large BGE, DigiQ DX2
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    I do 350 till done, no foil. Foiling will speed you through the stall. Use whatever rub you prefer.
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  • RRP
    RRP Posts: 25,893
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    I used to foil when I turbo, but no longer as the foil makes the bark mushy if there even is any bark at all! 350 indirect all the way to 200 works for me. No peek, no spritz, no nothin---if you're lookin you're not cookin
    Re-gasketing America one yard at a time.
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  • Cookinbob
    Cookinbob Posts: 1,691
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    +3 on 350 till 200 IT. No foil, no peek. You'll have great bark and plenty juicy. Lots of successes posted here.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • Mickey
    Mickey Posts: 19,674
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    +4 All good
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Charlesmaneri
    Charlesmaneri Posts: 1,295
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    +5  I agree 100 %
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    +6. No foil Open that egg up and let it eat some lump while you make pork!!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Cookinbob
    Cookinbob Posts: 1,691
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    For sauce, I have been using a vinegar based sauce I found here on the forum.

    2 Cups apple cider vinegar

    2 TBS Molasses

    1 TBS Dry Mustard

    1/2 C Butter

    1/2 tsp Cayenne Pepper

    1 TBS Worcestershire Sauce

    1/2 C Brown Sugar

    1/2 tsp Black Pepper

    Stir all ingredients into a saucepan over medium heat.   Cook,stirring until  sugar is dissolved.

    Don't boil.


    Don't bother tasting it alone, you won't like it, but it is great in pulled pork.  Sauce the whole thing after you have pulled it.  Use your judgement as to how much.

    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • grillingunner
    grillingunner Posts: 116
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    My first attempt at a butt was a turbo butt. Did not foil at all and cooked at about 350 to an internal temp of 200. It turned out great I thought. Rubbed with mustard and bad Byron's butt rub and the bark was excellent.
    LBGE And MINI Egg
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Lookin good!! Now you won't have circles under your eyes from lack of sleep on the low n slow pork :D

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • s_austin_egger
    s_austin_egger Posts: 132
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    About how long would you give yourself to be confident you can hit 200IT when doing turbo at 350? I know it can vary significantly but best guess.
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  • Mickey
    Mickey Posts: 19,674
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    grillingunner said:
    My first attempt at a butt was a turbo butt. Did not foil at all and cooked at about 350 to an internal temp of 200. It turned out great I thought. Rubbed with mustard and bad Byron's butt rub and the bark was excellent.

    I love the way everyone says "turned out great I thought". Hell yes it was great but you somehow feel you cheated and downplay a little. It was great period!!!!
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • grege345
    grege345 Posts: 3,515
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    What kind of time with this turbo? 5 hours? I need to know. Thanks
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Buckdodger
    Buckdodger Posts: 957
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    Did 2 8# butts turbo, took about 5 1/2 hrs butt I wrapped at 160*. That eggcelerates the stall. Will not wrap my next butt and I estimate 7 hrs maybe a little more to get to 200* int. As mentioned above wrapping makes the meat mushy.

    Opelika, Alabama
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  • 0oHUNTo0
    0oHUNTo0 Posts: 34
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    Thanks for the input. I'm going to give it a go.
    Large BGE, DigiQ DX2
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  • JWBurns
    JWBurns Posts: 344
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    So would you guys say this is just as good as an all-nighter butt???

    I'm cooking up a butt tomorrow for a family holiday party, so on trying to decide. Never done a turbo before.
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  • sumoconnell
    sumoconnell Posts: 1,932
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    JWBurns said:

    So would you guys say this is just as good as an all-nighter butt???

    I'm cooking up a butt tomorrow for a family holiday party, so on trying to decide. Never done a turbo before.


    I think they are just as good. Ftc is important for turbo butt. I'm converted to turbo for ribs as well.
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • 0oHUNTo0
    0oHUNTo0 Posts: 34
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    I will never go back. Turbo every time now.
    Large BGE, DigiQ DX2
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  • SouthernSmokin
    SouthernSmokin Posts: 27
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    I turbo'd two 7# butts last Sunday. Cooked indirect at a dome temp of 325 with the PS legs up and a dry drip pan underneath. One took about 6 hours and I pulled it at 195 IT then FTC for another 3 hours and I pulled the second one at 195 IT which took another 1.5 hours then FTC for about 1.5 hours. No foil, BB butt rub, nice bark on both and fall apart tender........
    1 BGE, 4 mouths to feed.....

    Dothan, AL
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