Turbo Butt

Aubie1

I have been cooking on the BGE since 06 but today was my first tubo butt. I have always cooked low and slow for 14 to 15 hours.  Set the BGE for indirect and set the Digi Q for a grid temp of 350. Put the 10lb butt on at 0615 and it was finished at 1415 (8 hours)  with an internal temp of 190. I have it tented for 2 hours and will then pull.

Even though the grid temp was set for 350, it never got above 300. Only thing that I have noticed is that with the 8 hour cook there is not as much bark as there normally is with the longer slow cooks.

I will update after consuming some of the pig this evening. Hope everyone has a safe 4th.

RRP

sounds like you must have foiled - right? I have found that foiling a turbo produces little bark - but I don't know why.

Mattman3969

Did you have a pan of liquid under the butt?? I ask this because the steam from the pan will keep the egg cooler close to the grid.  As for the bark I have found that unless you wrap like rrp mentioned the bark is nice and crunchy on a turbo cook.  

Aubie1

I did not foil and did have a pan of liquid. Don't get me wrong, I do have some bark but not nearly as much after a slow cook. The only thing I did different was the temp and duration.

Aubie1

The turbo pig was excellent. The only real difference was the amount of bark.
Turbo pig may have been just a tad less moist but that may have been because I was trying to find a difference.

It is good to have another play in the book as back-up for weather or time.

Mickey

I use salt in the pan under the butt, never water. 

RRP

Mickey said:

I use salt in the pan under the butt, never water. 

That is interesting, Mickey! Dry salt and I assume you meant coarse kosher salt - in a dry pan. Other than making clean up easier - but then a foil lined pan achieves the same thing - what benefit do you feel the salt does? I'm NOT being a sma*rty *ss I just don't follow the rationale. Thanks, my man!

newby84

RRP said:

Mickey said:

I use salt in the pan under the butt, never water. 

That is interesting, Mickey! Dry salt and I assume you meant coarse kosher salt - in a dry pan. Other than making clean up easier - but then a foil lined pan achieves the same thing - what benefit do you feel the salt does? I'm NOT being a sma*rty *ss I just don't follow the rationale. Thanks, my man!

Curious about the salt as well. 

RedSkip

Salt absorbs the liquid so it doesn't have a chance to scorch and give off smells.

Acn

Aubie1 said:

The turbo pig was excellent. The only real difference was the amount of bark.
Turbo pig may have been just a tad less moist but that may have been because I was trying to find a difference.

It is good to have another play in the book as back-up for weather or time.

I've found that larger when turboing larger butts the outside layer can dry out more than usual.