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what is a "Turbo butt"...

...and how is it done?
Bespoke boot and shoemaker--45+ years
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Comments

  • ColtsFanColtsFan Posts: 1,816
    Turbo butts are cooked at higher temps, usually 350ish, indirect. This cuts cooking time down to 40-45 minutes/lb. I don't wrap my butts, but many people will around 160 until in hits finishing temp.

    My go to method
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • tarheelmatttarheelmatt Posts: 9,322
    It's running at a temp much higher than "usual" 250° - 285° temps.  Usually ran in the 300°-365°.  Usually a smaller butt is preferred, maybe 7lb and below.  Also you'll want to avoid regular sugar if going really high.  You can generally get to the 1hr per lb or sometimes 45 min a pound with turbo style.  
    ------------------------------
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  • JohnInCarolinaJohnInCarolina Posts: 11,616
    edited January 11
    I do a variation on this which is a half-turbo.  I start it off low and slow until the IT hits 160 or it looks like the stall is starting.  That maximizes the amount of smoke it'll pick up before the foil stage.  It also avoids the sugar issue @tarheelmatt is mentioning.  After I wrap in foil, I bump the temp up to 350 or so. 

    For a 11-lb butt this usually results in a cook that can easily be done within a day if the butt is put on by 8 in the morning.  The best part is that after the butt is foiled the temp increase is basically linear with time.  So you can easily estimate when it will finish, and adjust your temps up or down accordingly.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • DWFIIDWFII Posts: 191
    Thanks..I used to do that in my WSM.

    so...one of the things that kamados are noted for is the juicy-ness and tenderness of low and slow cooks. Does the "Turbo-butt" method affect that?
    Bespoke boot and shoemaker--45+ years
    Instagram
  • Not at all.  It is the only way I cook my butts now.  Makes life so much easier. 
    Midland, TX XLBGE
  • Carolina QCarolina Q Posts: 13,020
    I do mine at about 320°. Never foil. Start a 7-8 pounder at 9-10 AM and finish by dinner time. I don't notice any difference between those and the 250° butts I used to do. Except I don't need a temp controller or an overnight cook.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • ColtsFanColtsFan Posts: 1,816
    edited January 11
    I have never had bad results with a pork butt on the egg, even the first attempt was killer and juicy. I suggest you try different methods, injections, and rubs. 

    Sometimes I use Chris Lilly's injection recipe on butts, other times they simple get Bad Byron's

    Edit: I take that back. One time I forget to put the CGS spider and stone in. The bottom three inches of the butt was as tough as shoe leather

    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • Carolina QCarolina Q Posts: 13,020
    If you keep the temp below 350°, you shouldn't have to worry about burned sugar. That's why I settled on 320°.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Hans61Hans61 Posts: 3,414
    Pro Tip - for a good time google turbo butt 
    “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
  • Hans61 said:
    Pro Tip - for a good time google turbo butt 
    I was hoping for something different than what I found.  Not much fun in that search, although it certainly does completely answer the OP's question!
    It's a 302 thing . . .
  • SoCalTimSoCalTim Posts: 2,155
    I do a variation on this which is a half-turbo.  I start it off low and slow until the IT hits 160 or it looks like the stall is starting.  That maximizes the amount of smoke it'll pick up before the foil stage.  It also avoids the sugar issue @tarheelmatt is mentioning.  After I wrap in foil, I bump the temp up to 350 or so. 

    For a 11-lb butt this usually results in a cook that can easily be done within a day if the butt is put on by 8 in the morning.  The best part is that after the butt is foiled the temp increase is basically linear with time.  So you can easily estimate when it will finish, and adjust your temps up or down accordingly.
    You & I are one the same exact page, that's exactly how I do it!!
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
  • billyraybillyray Posts: 1,173
    I go between 325-350 and it averages about 45 minutes per pound. This is the only way I do them anymore. Then double foil and in to a cooler with towels.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • dmchicagodmchicago Posts: 1,063
    Only way I've done them. Doing one this Saturday for the NFL games.

    Never had a problem with my Dizzy Dust at 350.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Dennis - Austin,TX
  • Hans61Hans61 Posts: 3,414
    Hans61 said:
    Pro Tip - for a good time google turbo butt 
    I was hoping for something different than what I found.  Not much fun in that search, although it certainly does completely answer the OP's question!
    Yeah actually a pretty clean search thanks to all the egghead threads but I thought the innuendo was funny :-)
    “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
  • etherdomeetherdome Posts: 283
    edited January 11
    Turbo butt is what you get in when the kids go out in the yard for a few.......
    Upstate SC
    Large BGE
  • LitLit Posts: 6,895
    edited January 12
    NVM
  • etherdomeetherdome Posts: 283
    Lol. Sure has been a lot of jiggling on this forum today. 
    Upstate SC
    Large BGE
  • mlc2013mlc2013 Posts: 368
    i like this turbo method will give it a try. So am I correct for saying turbo butts will be the same as low and slow, but is that the same for ribs and brisket or is turbo not recommended for them?
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
  • etherdomeetherdome Posts: 283
    edited March 2
    You can absolutely do ribs. I would say probably not recommended for brisket. Search search turbo ribs on here. Many threads
    Upstate SC
    Large BGE
  • mlc2013mlc2013 Posts: 368
    disabled Jupiter Jim
    I can not disagree with the adjustable rigs i love mine. I will be trying this turbo thing (new to me) but i am a new egger so everything is new to me. I love brisket and the first 1 I did took 12.5 hours for 15lbs pre trimmed and 4 hours in cooler. if I could cut that down to under 12 hours total time that would be great (of I course I would normally say without sacrificing tase but my first brisket wasn't the best brisket I ever ate)
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
  • bradleya123bradleya123 Posts: 149
    Low and slow (225 deg max) is the only way to smoke a Butt otherwise you're just cooking it.  Why is everybody in such a hurry?  After a few getting up in the middle of the nights (not my favorite thing to do) I figured out to start the Butt at 5PM usually takes between 18 - 20 hours.  I Never foil, then FTC until Dinner time.  It took me awhile to get this routine down (I'm a slow learner) but it works.  The Flame Boss 200 keeps everything on track while I sleep.  Nowadays I don't even wait up worried about the cook.  Low and Slow Baby!!
    Retired Navy, LBGE
    Durham, NC

  • mlc2013mlc2013 Posts: 368
    Low and slow (225 deg max) is the only way to smoke a Butt otherwise you're just cooking it.  Why is everybody in such a hurry?  After a few getting up in the middle of the nights (not my favorite thing to do) I figured out to start the Butt at 5PM usually takes between 18 - 20 hours.  I Never foil, then FTC until Dinner time.  It took me awhile to get this routine down (I'm a slow learner) but it works.  The Flame Boss 200 keeps everything on track while I sleep.  Nowadays I don't even wait up worried about the cook.  Low and Slow Baby!!
     How much did that butt weigh and it looks great 
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
  • bradleya123bradleya123 Posts: 149
    It left the store at 9LBS...Thanks!!!  My wife says it was the best one yet.  I cooked it for a friends Celebration of Life Dinner.  They have a BBQ judge in the family (I did not know this) word got back to me that he said it was some of the best pulled pork he ever had...I'd rather have my friend back!! 
    Retired Navy, LBGE
    Durham, NC

  • mlc2013mlc2013 Posts: 368
     Ironic I made my first slow cooked ribs for a celebration of life dinner agreed would rather have my friend back then all of the compliments I got on the ribs. I will definitely try my own comparison between low n slow and turbo side-by-side once I get my second egg all set up this way I know Butts should be very similar and same rub.  And I will be the judge for my taste to ser which I prefer 
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
  • HendersonTRKingHendersonTRKing Posts: 1,186
    Who's a Turbo Lover?


    It's a 302 thing . . .
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