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First turbo butt night
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bhedges1987
Posts: 3,201
first go at a turbo butt. Went for 6 hours at 325-350.
Pulled at 205 and it still wasn't ready so I chopped it. Added a little vinegar sauce and some smoked sausage and cole slaw.
Not sure if turbo butts just don't get as tender or I had a weird piece of meat not letting loose even though it was 205.
It was okay. I prefer low and slow.
Pulled at 205 and it still wasn't ready so I chopped it. Added a little vinegar sauce and some smoked sausage and cole slaw.
Not sure if turbo butts just don't get as tender or I had a weird piece of meat not letting loose even though it was 205.
It was okay. I prefer low and slow.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf
Comments
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I like turbo.
Looking for 205 is a good indicator to start probing the butt, but unless it "probes like buttah" all over and the bone has a loose wiggle, it's not done and I'll let it ride a bit more. When I pull it from the heat, I like to FTC it for about an hour or two before I pull it apart.
Every butt I've ever cooked, low and slow or turbo, has been finished on its own time.
This said, your butt looks great!South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
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bikesAndBBQ said:How many pounds was that butt?
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
I like turbo as wellSalado 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 did a 7 pounder a few days last Sunday at 350. Got in the 190's in 5 1/2 hours. FTC'd (foiled, towel, cooler) for 2 hours and it turned out really well.
I've turbo'd the last few butts I've done - ribs too. Low and Slow is fun to show off for guests but overall, with the Egg, it is not neccessary IMHO.New Albany, Ohio
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