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Turbo butt
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Firemanyz
Posts: 907
After seeing RRP's post about mayonnaise on the ribs I decided to try it on the butt i had in the fridge. I coated the butt with mayo then used some rub on it. I am cooking it using a he turbo method. It is about a 9lb butt it went on @1045 and is chugging along around 400 degrees. I used a few pecan chuncks for smoke. After almost two hours it is up to 82 degrees internally. Going a bit slower than I had thought but dinners not until 6 so there should be enough time. Below is a pic of the butt covered in mayo.
Comments
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I'll be following this thread for sure for two reasons. Mayo and the 400 temperature. I've always kept my turbos at 350 and only let them get up to 375 at the end to speed the final leg after the plateau.
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I'm really curious to see how this turns out. I've never tried a turbo butt as I am pretty stubborn in my low and slow methodology. Another reason is im really curious about the mayo technique. I didn't happen to catch @RRP's thread but I'm going to go check it out.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
@rrp I was also shooting for 350 but over shot. I have closed the bottom almost all the way and it has had no effect in lowering the tempature. So I decided to just roll with it.
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I just did a 400 degree 9.5 butt in 5 hours last weekend and it turned out perfect. I set my controller for 350 but for some reason it stayed around 400 the entire time. I think because of the wind. I had zero plateau with this cook. I kept waiting for it to happen but it cruised right on trough.Aurora,OH
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Looking forward to the finished product. Got a 10# in the freezer.Huntsville, Al LBGE
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Ok so here is a few pics of it done. Took a few minutes over five hours to cook. One differance that I noticed today was the bark was still there even after wrapping in foil and cooking for about 1.5 hours. May have been due to the mayo or the higher temperature not sure. Overall it was good and the little princess was happy with dinner.
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Sorry about individual pictures. For some reason it would not let me attach them to original post. Then I could only post one at a time or I would get an error message.
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looks good to me. Serve it up.
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Thought that was all that mattered??Firemanyz said:and the little princess was happy with dinner.
So, does the mayo change the flavor much? The mayo thing really interest me. I can eat mayo by the spoonfuls.Huntsville, Al LBGE -
@Central_Bama_Egger No I don't think it changed the flavor. But I do think it caused the outer layer to get crispy.
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Very nice!
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Firemanyz said:@Central_Bama_Egger No I don't think it changed the flavor. But I do think it caused the outer layer to get crispy.
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Definitely trying it on ribs.
No doubt. Maybe as soon as Friday night. BOOM!!Huntsville, Al LBGE
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