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Turbo Butt (lots of pix)



  • 500500 Posts: 2,755
    tulocay said:
    Has anyone experienced a different texture with a turbo butt? I have tried them before on the WSM (I know, I know), but wasn't happy with the taste. It tasted almost greasy when doing turbo. I'm assuming the far superior BGE doesn't have that issue?

    I think that's a great question. No worries about asking questions.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • Dyal_SCDyal_SC Posts: 4,916
    500, that's how I do it, but others may do it a little bit differently. I think most people go as high as 350 deg, but 325 has worked for me. And others don't spritz, but that's something I like to do for flavor. It's a personal preference most likely, and I have had great results. And if it ain't broke, don't fix it. ;) But there is always more than one way to skin a cat. :)

    tulocay, I've never tried the turbo method on any other grill. I would imagine that other less-fuel efficient grills though would cause different results. Too much airflow for a moist environment IMHO. You should definitely try it again on the Egg. I've had perfect results on each attempt.
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