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turbo butt - no foil - great bark!

RRP
RRP Posts: 26,451
in EggHead Forum
image


I've been a fan of the turbo butt method for a couple years now, but always missed the good bark  that a low and slow produced. After reading discussions I went with no foil yesterday and by 4 hr 40 minutes this 7.5 pounder had hit 200 internal. The bark was delicious and chewy! No more foil on turbo cooks for me!
Re-gasketing the USA one yard at a time 
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Comments

  • Crimsongator
    Crimsongator Posts: 5,797

    Your cutting edge techniques are so inspiring to me 

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  • henapple
    henapple Posts: 16,025
    @Mickey...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Whoop Whoop! Welcome to the light!
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  • CANMAN1976
    CANMAN1976 Posts: 1,593
    That's it im doing a butt tomorrow.

    Looks great RRP!!
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • nealcr1
    nealcr1 Posts: 198
    What is a turbo cook that is not on a mini? What is the process on a larger egg?
    Mini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup
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  • RRP
    RRP Posts: 26,451
    Crimsongator said:

    Your cutting edge techniques are so inspiring to me 

    Can't you just play nice, Gene? I posted this as a result of earlier threads on the mushy bark subject that often occurs when foiling a butt at 160 or whatever until it gets to 200 when using the turbo butt method at 350 instead of low and slow for 16 to 20 hours.
    Re-gasketing the USA one yard at a time 
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  • RRP
    RRP Posts: 26,451
    nealcr1 said:
    What is a turbo cook that is not on a mini? What is the process on a larger egg?
    My reference to turbo is the method of egging a pork butt at say 325 or 350 instead of the 225 to 250 low and slow method which typically takes 4 times the time which means an over night cook.
    Re-gasketing the USA one yard at a time 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Ron, were you runnin 325-350 for this nekked butt?

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • RRP
    RRP Posts: 26,451
    Mattman3969 said:
    Ron, were you runnin 325-350 for this nekked butt?

    Actually since I was busy doing other cooks for my class that night I "handed over" the 350 control to my BBQ Guru at 11:00 AM which kept it dead center at 350 the whole time. Sometimes "baby sitters" are well worth their cost - even for short times like this intended 5 hour cook. Was that cheating? I don't think so.
    Re-gasketing the USA one yard at a time 
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    Mattman3969 said:

    Ron, were you runnin 325-350 for this nekked butt?

    NITRO BUTT!!!!


    _______________________________________________

    XLBGE 
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  • RRP
    RRP Posts: 26,451
    edited October 2013
    MrCookingNurse said:
    Ron, were you runnin 325-350 for this nekked butt?
    NITRO BUTT!!!!
    I think I "dated" her once LOL
    Re-gasketing the USA one yard at a time 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    edited October 2013
    MrCookingNurse said:
    Ron, were you runnin 325-350 for this nekked butt?
    NITRO BUTT!!!!

    Tru dat @MrCookingNurse !!! I knew it would catch on :))

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Little Steven
    Little Steven Posts: 28,817
    Crimsongator said:

    Your cutting edge techniques are so inspiring to me 

    I remember when this was a much more friendlier place

    Steve 

    Caledon, ON

     

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  • freddyj
    freddyj Posts: 129
    Nice looking food!
    Kamado Joe Big Joe, Classic & Junior
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  • sumoconnell
    sumoconnell Posts: 1,932
    Looks great!  FWIW, I'm inspired :)

    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • RRP
    RRP Posts: 26,451

    BTW  I was asked about the plateau if I thought not having foiled it made a difference and IMO I say no. There was a chance it was a tad drier, but it was still juicy. Another advantage was the grease cooked out of it as opposed to staying in the foil and then having to contend with all that mess. I kept some record of temps, but got busy and missed a 3 hr reading. My experience though was: 
    Butt went on at 34 degrees 
    in 1 hr it was 71 
    at 2 hr it was 128 
    at 2.5 hr it was 151 
    at 4 hr it was 186 
    at 4 hr 40 minutes it was 200
    Re-gasketing the USA one yard at a time 
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  • caliking
    caliking Posts: 19,780
    Good to know. I missed the bark when I did foiled turbo butts in the past. Never tried an unfoiled turbo butt - whenever i was going the turbo way, it was because i was squeezed for time and couldn't afford to screw up with an experiment.

    So if you don't mind, I'll happily ride the coattails of your experiment! :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • wolfetone
    wolfetone Posts: 87
    Hey all,

    I appreciate his thread! He is only trying to let others improve their eggin, which is what this is all about!

    Anyways.... 

    Do you think this is just as good as a low and slow in terms of taste?

    Or is this just if your in a push for time????

    Thanks,
    Ps doing a butt tomorrow, any advice on how low to let it sit with the mustard binder and dizzy pig on there before putting it on the egg?
    Tiocfaidh!
    Support 26+6=1 United Ireland
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  • RRP
    RRP Posts: 26,451
    wolfetone said:
    Hey all,

    I appreciate his thread! He is only trying to let others improve their eggin, which is what this is all about!

    Anyways.... 

    Do you think this is just as good as a low and slow in terms of taste?

    Or is this just if your in a push for time????

    Thanks,
    Ps doing a butt tomorrow, any advice on how low to let it sit with the mustard binder and dizzy pig on there before putting it on the egg?
    Sure, it is a time saver, but as I have said several times I don't believe I could tell the difference if I could do a side by side blind test. Maybe as more eggers try the turbo there will be more believers - if not then so be it, but I know I'm sold on the turbo and no foil! BTW I'm egging spares tomorrow - also turbo! Works for me!
    Re-gasketing the USA one yard at a time 
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  • Aviator
    Aviator Posts: 1,757

    I do turbo now a days. I do NOT see any difference.

    But I do FTC at 195 or so and is very moist and melts in your mouth.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • CPARKTX
    CPARKTX Posts: 2,095
    I tried this today and was very pleased. Did 90 minutes low and slow at 250 dome Then went turbo at 375 dome until 195 IT. No foil. Great bark and super moist.
    LBGE & SBGE.  Central Texas.  
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  • RRP
    RRP Posts: 26,451
    CPARKTX said:
    I tried this today and was very pleased. Did 90 minutes low and slow at 250 dome Then went turbo at 375 dome until 195 IT. No foil. Great bark and super moist.
    Glad it worked for you also!
    Re-gasketing the USA one yard at a time 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    I think the only difference is the minimal amount of juice you loose by not wrapping, which I think is enough to offset the crazy bark you get from no foil.
    @500 where you at?? This is your kind of discussion!!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Ragtop99
    Ragtop99 Posts: 1,570
    The nice thing about knowing that turbo works is that allows for any cook time that fits your schedule. Depending upon butt size, if you have 12 hrs, use 250*.  8 hrs use 275* or a little higher.  6hrs go to 300* - 325*.  
    Cooking on an XL and Medium in Bethesda, MD.
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  • 500
    500 Posts: 3,184
    Thanks for the shoutout @Mattman3969.  Naked Nitro Butts in my house.  I can even go to Sam's for the butt in the morning and have pulled pork for dinner.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Robert15t
    Robert15t Posts: 9
    I'm attempting this today on a 8.5 lb
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  • 500
    500 Posts: 3,184
    You shouldn't have any trouble on a Nitro Butt. It still needs to rests FTC for an hour. Enjoy the ride.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • hapster
    hapster Posts: 7,503
    Doing this a little later today... just need to run out and get some hickory to go with the peach :)
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • texaswig
    texaswig Posts: 2,682
    Im gonna do my next butt this way. I like turbo ribs even better than regular.

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • Que_n_Brew
    Que_n_Brew Posts: 578
    @RRP...did you "spritz"? If so, how often? I like to spritz 3 or 4 times when doing a "traditional" butt (cooking at 275....foiling at the stall). Thx
    PROUD MEMBER OF THE WHO DAT NATION!
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