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First ever turbo butt (only took 5 years)
Cookbook_Chip
Posts: 1,299
in Pork
Y'all posted a bunch of great looking turbo butts this week, so I'm finally taking the challenge. Had my LBGE for 5 years, I guess it's about time. Lovingly rubbed with Dizzy Dust. Off we go!
Lovin' my Large Egg since May 2012 (Richmond, VA)
... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes
Stoker II wifi, Thermapen, and a Fork for plating photo purposes
Comments
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What's your temp and estimated time? Following.Slumming it in Aiken, SC.
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The next 16 hours will make the previous 5 years worth it.
Best of luck, waiting on updates."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
If it took 5 years, that ain't turbo...Kansas City, KansasSecond hand Medium BGE, Second hand Black Kamado Joe Classic, Second hand Weber Kettle, Second hand Weber Smokey Mountain
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Running 335. Guessing 6 1/2 hours. We're at 105F now not quite 2 hours in.Jeremiah said:What's your temp and estimated time? Following.Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
I've been running 175F for 5 years, dang butt just won't hit 200F. Any advice?tenpenny_05 said:If it took 5 years, that ain't turbo...
Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Enjoy! I've started doing some turbos myself I like it!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
It's in a stall which should be expectedLBGE May 2016
Ormond Beach, FL -
Open the lower vent just a hairCookbook_Chip said:
I've been running 175F for 5 years, dang butt just won't hit 200F. Any advice?tenpenny_05 said:If it took 5 years, that ain't turbo... -
@Cookbook_Chip I spy a wiggle butt in the background. Best dogs ever!~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
She sure is! So eager to please!ColtsFan said:@Cookbook_Chip I spy a wiggle butt in the background. Best dogs ever!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Cookbook_Chip said:
Running 335. Guessing 6 1/2 hours. We're at 105F now not quite 2 hours in.Jeremiah said:What's your temp and estimated time? Following.
335º is hot, but crank it up and go truly turbo.
Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Yep, pushed to 350 at 4 hours. Smells so good!jtcBoynton said:Cookbook_Chip said:
Running 335. Guessing 6 1/2 hours. We're at 105F now not quite 2 hours in.Jeremiah said:What's your temp and estimated time? Following.
335º is hot, but crank it up and go truly turbo.Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
5 years might be a little long to Turbo a Butt, I would cut it back to 4-1/2 years._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Getting pretty close now- no stall at all!
Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
After 5 years on the egg, you can FTC for up to 6 months - but only if you have a Yeti.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Foghorn said:After 5 years on the egg, you can FTC for up to 6 months - but only if you have a RTIC.
FTFY
Sandy Springs & Dawsonville Ga -
Good luck with your new adventure. I predict you'll be very happy with the results.Sandy Springs & Dawsonville Ga
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@bgebrent, I wondered who would take that bait.bgebrent said:Foghorn said:After 5 years on the egg, you can FTC for up to 6 months - but only if you have a RTIC.
FTFYXXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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And it came out great! Pulled at 201 just over 6 hours. One difference I noticed? Bark was much crispier yum!
Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Brent is master of the bait.Foghorn said:Love you bro! -
Not when the petting zoo is open. Sorry about the hijack Chip.Legume said:Sandy Springs & Dawsonville Ga -
That butt and bark looks excellent!!
I remember several years ago when @500 posted a no foil turbo cook(keep in mind turbo used to be meat in smoke (260) till 160 then double wrap and crank heat to 350) and was told it wouldn't work. LMAO. I followed his lead and did a 10lb'r at 350ish straight through. Everything turned out great.
A look back to the today "turbo" start.
http://eggheadforum.com/discussion/1148507/turbo-butt#latest
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Forum history!Mattman3969 said:That butt and bark looks excellent!!
I remember several years ago when @500 posted a no foil turbo cook(keep in mind turbo used to be meat in smoke (260) till 160 then double wrap and crank heat to 350) and was told it wouldn't work. LMAO. I followed his lead and did a 10lb'r at 350ish straight through. Everything turned out great.
A look back to the today "turbo" start.
http://eggheadforum.com/discussion/1148507/turbo-butt#latestLovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Throwback Nitro Butt. Thanks for the shoutout, @Mattman3969Mattman3969 said:That butt and bark looks excellent!!
I remember several years ago when @500 posted a no foil turbo cook(keep in mind turbo used to be meat in smoke (260) till 160 then double wrap and crank heat to 350) and was told it wouldn't work. LMAO. I followed his lead and did a 10lb'r at 350ish straight through. Everything turned out great.
A look back to the today "turbo" start.
http://eggheadforum.com/discussion/1148507/turbo-butt#latest
I like my butt rubbed and my pork pulled.
Member since 2009 -
@500 - the arguments we got for @Charlie tuna were hilarious. It can't happen without the stall. Glad I read you post way back when.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Are saying you don't foil?Mattman3969 said:That butt and bark looks excellent!!
I remember several years ago when @500 posted a no foil turbo cook(keep in mind turbo used to be meat in smoke (260) till 160 then double wrap and crank heat to 350) and was told it wouldn't work. LMAO. I followed his lead and did a 10lb'r at 350ish straight through. Everything turned out great.
A look back to the today "turbo" start.
http://eggheadforum.com/discussion/1148507/turbo-butt#latest
I'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
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Never have foiled a butt unless I hit time constraints that needed it done faster.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Yup @Mattman3969. I still believe that the rest is important and can't be rushed. I like a rest in the cooler for 1 to 2 hours. I think that's one thing that you can't Tur...Nitro.
I like my butt rubbed and my pork pulled.
Member since 2009 -
I had the same experience on Saturday! I had an 8-lb. butt and started at 325-330°. Then I looked at this forum to see what others did, and noticed everybody used 350° for Turbo Butt, so I raised it a couple of hours in. It was done in a little over 5 hours. It rested under a foil tent for 1/2 hour before we pulled it, and it was THE BEST I’ve ever had!
I'd like to know if all of you experts think a larger butt keeps the inside moister than smaller butts? This is the first big one I’ve ever made, and the most tender and moist ever.Judy in San Diego -
Got an 8lb Butt that is gonna go Turbo/Nitro starting tomorrow morning, hoping to get it on around 9AM, an let it roll till 3-4PM somewhere around 320-350°. I cannot wait.Haddon Township, NJ
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