Turbo Butt Question

fusionhq

I am putting on a turbo butt tomorrow.  I bought a smaller butt from the store due to only a few people eating...5lbs bone in...My questions is, at 325 dome indirect, how long am I looking at?  My guess would be 3.5-4.5 hours.  Heck with a butt that small I could do a low and slow and still probably be ok, but want to try this Turbo method.  Butt is rubbed with mustard and Byrons butt rubb.  Also, I don't intend to foil this piece until it's 200 and in a cooler.

SGH

fusionhq
I have been cooking them at 350-375 with good results. As far as time there is no exact time for a given temp. There are many variables that can and will affect time. Marbling of the meat. Fat content in general. Wet or dry cooking chamber. This is just a few of many. But as a ruff guide you are looking at about an hour per pound give or take a little. I like to boat them when internal hits 160 but thats just me. You dont have to but I prefer to. I also find when cooking at high temps I have to take the meat to 200-205 before it pulls to my liking. This is the way i have had good luck with. Maybe some of the turbo gurus can give more advice. Hope this helps.

Biggreeneggy

What SGH said.

Mattman3969

I agree with @SGH but I don't boat it. Run it nekked all the way thru, no foil Be careful of the amount if sugar in your rub cause it will burn at those temps. Super easy cook with crazy good results. Good luck @fusionhq

fusionhq

Thanks!! Used Byron's butt rub!!

SGH

fusionhq
You are more than welcome my friend.

fusionhq

Working on getting this thing going. Got the dome to stabilize around 350-360. Clipped my maverick probe to the dome probe. Maverick reads about 60degrees below dome. Any thoughts?? Just calibrated two cooks ago.

Mattman3969

There will be a difference between dome and grate like that in the beginning but the gap will close as the cook progresses and the dome stays shut. Think about it like this - hot air rises so the dome reads hotter, the pit probe is protected by your PS & near cold meat. As the air in the egg stabilizes so will your thermos

fusionhq

Mattman3969 said:

There will be a difference between dome and grate like that in the beginning but the gap will close as the cook progresses and the dome stays shut. Think about it like this - hot air rises so the dome reads hotter, the pit probe is protected by your PS & near cold meat. As the air in the egg stabilizes so will your thermos

I had the thermo probe clipped to the dome probe

Mattman3969

My guess is one of them is off. I have never done it that way so I am just guessing.

fusionhq

Thanks! I moved the probe to the grate and keeping it 280-300. Dome is around 375

fusionhq

Just an update. At 1hr 50min. Done 375, grid 329...IT 151. Moving quick!! Hoping the "stall" slows it a little. Cooking to 200-205. Plan to FTC for an hour before eating.

DMW

Stall will slow it down a good bit, but from what I have read here, stall doesn't impact "turbo". I haven't tried turbo yet, so don't know. So I guess this comment is worth....

fusionhq

It turned out great!!  Putting a brisket on tomorrow night for a low slow journey!