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Not a fan of turbo butts
I have never done turbo butts before and thought I would give it a try.
3 butts 9,8,7 pounders on the large.
I found that the high temps make a lot of bad smoke with the drippings. I have a 16" drip pan to catch everything and it has never failed me in any other cooks. I also noticed the 7 lb butt only yielded just over 4 lbs of finished product. The other 2 are still going. I am nervous about all the greasy smoke billowing out of the egg and possibly tainting the meat.
Any one else notice the yields from a low and slow as compared to a turbo?
Comments
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the bark isn't as pronounced with turbo as it is with low and slow.pics?XL BGEJoe JRBaltimore, MD
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I've never done a turbo but I can see that happening. I like overnights myself
Steve
Caledon, ON
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I have never turbo'd (sp?) more than one at a shot-and I do a modified cook-run at around 250*F til the front end of the stall then dial it up to about 300-320*F w/o foil to punch it home. Good way to miss the overnight adventure-so I make sure I start early enough to get deep into adult beverages before the finish-line. YMMV-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Turbo cooks mean turbo drinking... No buenoLittle Steven said:I've never done a turbo but I can see that happening. I like overnights myself
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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I only crank the heat later in the cook if I feel that I need to speed things up to get it ready for the eventDelaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate
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Didn't take any pics. It looks like a normal butt. You are correct the bark is definitely not there like a low and slow.GATABITES said:the bark isn't as pronounced with turbo as it is with low and slow.
pics?
Did you notice a yield difference between the 2 styles?
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??????Little Steven said:God I love this! Sorry Mic.
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Well, IMHO turbo is not the haute cuisine of BBQ. You know what I mean.
Steve
Caledon, ON
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I think hybrid turbo around 275-300 is a good compromise.canuckland
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