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First Turbo Butt
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bhugg
Posts: 317
I am embarking on my first turbo pork shoulder. I rubbed it with some John Henry's Texas Pig Rub and topped with a little Famous Dave's Rib Rub (trying to clear out the pantry). Its a 9# shoulder. I put it on at 8 this morning and its hovering around 330 right now. I am hoping it takes a little under 1hr/lb. I don't think I am going to foil unless it finishes early and I need to hold it. I will post updates throughout the day if things develop.
Large BGE
Dallas, TX
Comments
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I'll be watching! I'm still not quite sold on the turbo method yet. I'm interested to see how it turns out.NW IOWA
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Philly35 said:I'll be watching! I'm still not quite sold on the turbo method yet. I'm interested to see how it turns out.Large BGE Dallas, TX
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My 7 lb at 350 comes in under 5 hours. I always Turbo.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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I intend to turbo one tomorrow. Haven't been able to brave the overnight low and slow. Turbos turn out great.
Large (sometimes wish it were an XL) in KS -
I always turbo too. The largest turbo I've done was almost 8 lbs, and it came out perfect - 350 until 205 IT and probed very smoothly. Typically I would recommend staying around 6 lbs for turbo, and if you need more, do multiple butts. I've had them take well under an hour/lb, but I've also had them take well over - it isn't predictable. It is soooo good though.Santa Paula, CA
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I just started my fire, have the butt rubbed and ready to go do the Turbo Tango once again! Only way to go!!!
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I have never cooked a butt, but I am going to soon. What is your setup method?Is it platesetter in legs up and a drip pan? Do you use apple chunks for smoke? From what I just read it seems like 350 F is a good temp for a turbo. What about low and slow? Is it 225?Sorry to have so many questions. I am going to do my first butt soon, and I want to do it right.Louisville, GA - 2 Large BGE's
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When I do a low and slow, I do platesetter, legs up, drip pan. I usually do a handful of apple and a handful of cherry wood chips. I try to hover around 250 until 195 internal.Large BGE Dallas, TX
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@bhugg thanks. Is it the same process for a turbo? Is the only difference the temp you cook at?Louisville, GA - 2 Large BGE's
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@johnkitchens . Whether you go L & S, or turbo, your set up sounds right. Platesetter, legs up and drip pan. Make sure you use something to create an air space between the PS and the drip pan so the drippings don't burn. I just use four little balls of tin foil. I have cooked butts both ways, and don't see much difference. I think the most important thing is to take it to 203°+ int. Pretty hard to mess up butts.....GWN
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Am I pulling too early?Nanook said:... I think the most important thing is to take it to 203°+ int. Pretty hard to mess up butts.....
Large BGE Dallas, TX -
@Nanook I didn't realize I needed to have a space between the platesetter and the pan. I planned on putting the pan right on the platesetter.
I am glad you told me that! Thank you!Louisville, GA - 2 Large BGE's -
ya, i forgot that one. I use the little green feet that came with the egg.Large BGE Dallas, TX
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bhugg said:ya, i forgot that one. I use the little green feet that came with the egg.Louisville, GA - 2 Large BGE's
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@bhugg . I can't tell you that ur pulling too early. I've just always went to 203°, and the butts have always been very tender and pulled easily at that temp. It works for me, so I figure if it ain't broke, don't fix it. LolGWN
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Turbo is my method too. I only went low and slow on one butt on the egg and that was when I was testing the new pit controller.
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Thomasville, NC
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I go 195-200° pretty much all the time. Its really feel for me. Grab the bone. If it slides, pull it.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
When doing turbo, will there by any kind of stall?Large BGE Dallas, TX
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Not a considerable one, at least in my cooks. Could hit one up around the 160° mark.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
bhugg said:When doing turbo, will there by any kind of stall?
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The only problem I have with turbo is that it seems to be a little fattier than low and slow. All other things being equal, my theory is that the fat doesn't melt down as well during a turbo. Maybe it blows through the stall too quickly? I don't know. It doesn't bother me enough to stop doing it that way, but SWMBO doesn't like it for this reason, which is why I just wrapped up a 13-hr cook.A LBGE perched atop Lookout Mountain, Fort Payne, Alabama
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I just did my first turbo last Saturday and it turned out great. I set plate setter with legs up and a shallow aluminium pizza pan for drips sitting on top of foil balls. I poured a bit of water in it to keep fat from scorching but the pan buckled and doused the fire. Fortunately it didn't soak the coals enough to put fire out. Set temp at 315 and the 6 pounder cooked in 5 hours BUT I did wrap in foil at 160 IT because I was up against a time deadline and didn't know what to expect. It turned out great!! Used coffee rub + a little extra brown sugar. In the future I will not rub any brown sugar on the exterior on a turbo because I think it scorched a bit and had a tad of a bitter flavor from the higher temps (although no one else seemed to notice as the neighbors said they fought over the bark).
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-Umberto Eco
2 Large
Peachtree Corners, GA -
I am at 199 now and we are not eating until 6. I was going to pull closer to 205 and the egg is reading 318 right now. What should I do?Large BGE Dallas, TX
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Well, I'm in sort of the same pickle - I'm 148 and egg is 335 and I won't be serving it until 7:30 tonight. I'm trying to choke down the temp as I have no way to reheat tonight so I will be going the max 4 hour FTC.THIS butt is in itself a TURBO butt!
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Does the bone wiggle or attempt to pull out? If so, pull it, wrap in foil, wrap in a towel, and place in a cooler or the microwave. Should be good for 3-4 hours that way.
Or wait till 205° and do the same as above. You're good man.. Just breath!
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
I'm getting hungry reading all this.
Post some pics!!!!
LBGE/Maryland -
@bhugg . Let me pre-emp this statement by saying that I am definitely no expert, and other forum members with more experience may be able to give you better advice. I would close off the vents just a little and try and bring the temp down to say 240-270, and let the butt go to 203-205. Then, take it off and FTC. Should be fine to rest in the cooler until ur ready to pull.GWN
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i have to hold it for 4.5 hours. is that too long? I am already at 203.Large BGE Dallas, TX
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I just went and really choked it down. temp is at 315.Large BGE Dallas, TX
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