Turbo Butt timing

rsterman

I did a 10# butt this weekend.  Since lurking here for quite awhile.  It seems as if quite a few Eggers have become converts to this method.  Seems to work the best overall.  My question is one of temp. Everything I read suggests that 45 minutes to an hour per pound is a reasonable time frame.  I chose this method because I wanted to Pickle ball in the afternoon.  Then I thought there was no way it would be done in time.  Boy was I wrong.  I dialed it in to 350 and put 4 nice pieces of hickory on for smoke.  Put the butt on @ 9:30 am.  During the cook I pushed it to a little over 400.  By 2:30 it was 200 degrees.  I foiled it and put it on the cutting board and,draped a towel over it while I went for pickle ball.  Came home, pulled it.  The bark was wonderful, crunchy and very tasty.  My wife had made Louisiana hot coleslaw.......,maybe the best BBQ we have ever made.....I can't imagine why turbo isn't the best choice for method of butt cooking! Is 
erring it range a little troublesome or no big deal?

Robo2015

Sorry, I haven't done turbo yet- but I have to ask...what is Pickle Ball?

Mickey

Turbo Rules in the Egg. Try this on next cook:

Baby Back Turbo Ribs (No flip)

350 indirect for 1hr 40 min. 

Before cooking: Pull membrane , rub, mustard, rub. 

Put on at 350 and leave the hell alone for about that time. This is called turbo ribs and I will never go back to 4 and 5 hour ribs. 

Note: with or w/o mustard works .. I like Bad Byron's Butt Rub / I like cherry & pecan mix for wood. 

If you want sauce: opened 15 min early and sauce. I like the sauce on the table.

 

rsterman

Pickle ball is the fastest growing sport in the U.S. It is a combination of ping pong, tennis, and badminton played on a badminton-sized court with a 36" tall net. Ping 
pong style paddle.  Very fast moving game and much easier on old legs.  Becoming extremely attractive for retired folks....that would be my wife & I.....lol!  There are many many many more believe e......

rsterman

Thanks Mickey .......I'll be doing that for sure.......where can you get Bad Byrons's Butt rub?  Is there a place to buy several rubs over the net to get a good starter choice of rubs sent to me?.....I've heard of Swamp Venom, butt have never purchased any commercial offerings.....maybe now is the time! Thanks again

rsterman

Mickey said:

Turbo Rules in the Egg. Try this on next cook:

Baby Back Turbo Ribs (No flip)

350 indirect for 1hr 40 min. 

Before cooking: Pull membrane , rub, mustard, rub. 

Put on at 350 and leave the hell alone for about that time. This is called turbo ribs and I will never go back to 4 and 5 hour ribs. 

Note: with or w/o mustard works .. I like Bad Byron's Butt Rub / I like cherry & pecan mix for wood. 

If you want sauce: opened 15 min early and sauce. I like the sauce on the table.

 

Do you use a rack or just put the ribs on membrane side down, "leave them the hell alone" for the hour & 40 minutes?

shtgunal3

There are many online sources for rubs and all thing BBQ. I've used http://www.firecraft.com/ with good experiences.

shtgunal3

Try a jar of Blues Hog Tennessee Red Sauce too. It is awesome on pulled pork.

JohnnyTarheel

rsterman said:

Thanks Mickey .......I'll be doing that for sure.......where can you get Bad Byrons's Butt rub?  Is there a place to buy several rubs over the net to get a good starter choice of rubs sent to me?.....I've heard of Swamp Venom, butt have never purchased any commercial offerings.....maybe now is the time! Thanks again

Hey you can get the large size Byrons at Academy Sports for $14.99. Best deal I have seen anywhere. 

dougcrann

Was a "lo and slo" guy. Did a butt "turbo" style. Same flavor, same juiciness.  Bark is not as tough...which is good...Neither of us like the bark. I now use a Reverse Flow for most of my smoking. It will not run, efficiently, at anything under 275* on the thermometer. Thermometer is about an inch above the grate. Put a ThermoWorks probe on the grate...it is actually 325*. Ribs are fantastic off of it at this temperature. I am extremely curious to try them at this temperature on an Egg.