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First and last “Turbo”

MGOmsMGOms Posts: 21
Tried the “turbo” method today on a pork butt (a little over 8lbs); 340 dome temp. For me, it took 8 1/2 hours to get to internal temp of 200. Got lots of good bark but the rest was dry and tough. Got some good flavor but going to stick with low and slow. Saw other posts where their turbo took about 5 hours so not sure why mine took longer. Maybe should have used multiple thermometers to compare. This was my 2nd cook for a pork butt on the BGE. First one did low and slow (250) that took 16 1/2 hours then FTC. Texture on that one was perfect but still learning on getting the smoke flavor where I want it. Guess one can’t rush these things. 
Large BGE
Milton, WV but from the Deep South. 
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Comments

  • MGOmsMGOms Posts: 21
    Large BGE
    Milton, WV but from the Deep South. 
  • MGOmsMGOms Posts: 21
    Second pic was the low and slow. It didn’t shrink up like the turbo method. Both butts were about the same size. 
    Large BGE
    Milton, WV but from the Deep South. 
  • Jupiter JimJupiter Jim Posts: 3,251
    When doing Turbo and it's the only way I will do them............. I double wrap them in foil when the internal hits 160 ish, put it back on until internal is 195-200 then in the cooler at least 1/2 hour just as good as low and slow. As for the smoke if you are comparing to a pellet smoker it will never be that smoky. I have found that most people don't really like PP real smoky.  

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • MGOmsMGOms Posts: 21
    Have an electric smoker that I am comparing results to. Low and slow on the BGE unquestionably has the better texture. Figured there would need to be a “wrap” in the equation for the “turbo” method. We like the bark so much so I hate to wrap since it tends to make the bark mushy. 
    Large BGE
    Milton, WV but from the Deep South. 
  • JohnInCarolinaJohnInCarolina Posts: 12,855
    Just increasing the temp is the wrong way to do turbo in my opinion.

    I keep the low temp until it hits 160.  That lets the Butt pick up as much smoke as possible.  Then you wrap in foil and bump the temp to 350 or so.  It cruises right through the stall.  If you don’t wrap, you won’t get that.  
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • CPARKTXCPARKTX Posts: 1,927
    I’ve found my best results with pork butts are to wrap about it hits the stall...speeds up the cook and comes out super moist. 
    LBGE & SBGE.  Central Texas.  
  • Jupiter JimJupiter Jim Posts: 3,251
    MGOms said:
    Have an electric smoker that I am comparing results to. Low and slow on the BGE unquestionably has the better texture. Figured there would need to be a “wrap” in the equation for the “turbo” method. We like the bark so much so I hate to wrap since it tends to make the bark mushy. 
    I think you will find the bark to be as you like it, I agree with John above on the smoke. I like my sleep and low and slow is 100% to me not worth the time. If you can make it to the GA. Mountain Eggfest I will prove it to ya. Either way keep working on it and you will find what works for you, it took me several years to do so. The most important thing is what works for you and a finished product that you like, I have tried many a recipes on here that others loved and for me not so much. Keep at it and you will find your winner. :)

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • thetrimthetrim Posts: 6,804
    Well said, Jim!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • Mattman3969Mattman3969 Posts: 8,351
    I will start at 325-350 and end there too.  Keep an eye on the sugar content of the rub but other than that just let it roll.  I’ve done a 10lb in 8hrs

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • THEBuckeyeTHEBuckeye Posts: 4,089
    100% turbo butt fan. I usually cook 5 pounders. 350 indirect at 45 minutes per pound gets me to the 190 range. 
    New Albany, Ohio 

  • bikesAndBBQbikesAndBBQ Posts: 215
    edited May 6
    I wouldn’t declare defeat yet. Your thermometers either need some recalibrating, or the probe in your pork was not in the correct place. That happened to me once. A four pounder was taking forever. I moved the probe and found that the pork was done. From what you described, your pork was likely way over cooked. Probably boiled off most of the moisture in there.  Also, I never wrap when using the egg. Wrapping does a few things. One is get you thru the stall faster. Cooking at 300 plus pretty much elimates the stall. Wrapping also adds moisture. For pork, moisture usually isn’t a problem. The egg also holds moisture well. The other thing wrapping does is softens the bark. Some like that aspect and some don’t. 
    Pittsburgh, PA. LBGE
  • MGOmsMGOms Posts: 21
    Checked thermometers and they are all spot on. I noticed that I had the meat probe under the bone so not the right location. I’ll know next time to check temp with other probes after 4 hours to be sure. Thanks for all of the feedback! 
    Large BGE
    Milton, WV but from the Deep South. 
  • shtgunal3shtgunal3 Posts: 4,050
    I like to cook pork butts around 300 dome. I spritz hourly with 50/50 apple juice/apple cider vinegar. I wrap when it hits 160 and spray heavily. Remove from egg @ 195-200 and FTC until ready to eat. Comes out great every time.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • HubHub Posts: 710
    I am right there with you.  Not a fan of turbo.  Nope.  Low and slow for me.  I'm in no hurry.
    Beautiful and lovely Villa Rica, Georgia
  • BugFreak72BugFreak72 Posts: 77
    I've done a couple turbos recently but prefer slow n low. The texture just seems weird to me on turbos. Flavor was always good, it was just something about the texture I didn't like. Wife and kids don't seem to notice though. I don't think I ever had one go 8 hours though so I agree you left it on there too long.
  • lowandslowlowandslow Posts: 111
    Add another to the list of not a fan of "turbo".  I have had much better results with low and slow for my ribs and pork butts.  Although, turbo is a great option being it gives you the ability to enjoy tasty, smoked meats if you are short on time.
    Hasbrouck Heights, NJ

    XL Egg
  • dmchicagodmchicago Posts: 1,357
    As others have said, turbo is almost fail proof. I've never done a low and slow butt. Turbo butt is the easiest cook for bank for the butt you can do on the egg. Beef ribs are a close second.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Dennis - Austin,TX
  • Miked125Miked125 Posts: 451
    I perfer Low and slow for butts, but I will do turbo. I am a huge fan of turbo ribs however.
  • billt01billt01 Posts: 827
    Fat content...
     "Don't listen to her, Bob.Remember: those who can, do; those who can't, teach."
                                                                                                     -Jane
                                                                                                     "Man and Superman"
    Have:
    LBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3), Blackstone 36

    Had:
    Lang 60D, Cookshack SM150, Stumps Stretch, Stumps Baby

    Fat Willies BBQ
    Ola, Ga

  • xfire_ATXxfire_ATX Posts: 586
    I do mine at 350 until `160, then I put the butt in a Dutch oven in back in teh Egg or in the oven in the house and let it finish.  Works perfect every time.
    LBGE, Charbroil Gas Grill, Weber Q2000, Weber Kettle Premium, Yeti 65, RTIC 20, Yeti 20 oz Rambler, Yeti Colster, RTIC Lowball

    Not quite in Austin, TX City Limits
  • OhioEggerOhioEgger Posts: 490
    I just did my first turbo butt yesterday. A little over 8 lbs, at about 370. Foiled at 165, then pulled at 205. Total time 5 ½ hours. Texture was obviously different from the low and slow method, but still outstanding. I think I'll be doing this from now on.
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
  • billt01billt01 Posts: 827
    edited May 7
    faaaaaaaaat

    content...

    or IMF for them there folks who went to them there universities.
     "Don't listen to her, Bob.Remember: those who can, do; those who can't, teach."
                                                                                                     -Jane
                                                                                                     "Man and Superman"
    Have:
    LBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3), Blackstone 36

    Had:
    Lang 60D, Cookshack SM150, Stumps Stretch, Stumps Baby

    Fat Willies BBQ
    Ola, Ga

  • THATHA Posts: 196
    Is that a probe in the left end?  If so, looks like a lot of fat and that may have been problem.  Wrong place.
  • THATHA Posts: 196
    opps sorry, meant right end of butt
  • blastingblasting Posts: 5,949
    xfire_ATX said:
    I do mine at 350 until `160, then I put the butt in a Dutch oven in back in teh Egg or in the oven in the house and let it finish.  Works perfect every time.

    @xfire_ATX Just curious, what's the purpose of finishing inside?  If the DO finish is your thing, why not finish outside in the already hot egg?


    Phoenix 
  • northGAcocknorthGAcock Posts: 11,297
    When doing Turbo and it's the only way I will do them............. I double wrap them in foil when the internal hits 160 ish, put it back on until internal is 195-200 then in the cooler at least 1/2 hour just as good as low and slow. As for the smoke if you are comparing to a pellet smoker it will never be that smoky. I have found that most people don't really like PP real smoky.  
    Don’t listen to him, he is from North Carolina. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • xfire_ATXxfire_ATX Posts: 586
    @xfire_ATX Just curious, what's the purpose of finishing inside?  If the DO finish is your thing, why not finish outside in the already hot egg?


    Cook other things or likely want a more controlled finish if I need to leave the house
    LBGE, Charbroil Gas Grill, Weber Q2000, Weber Kettle Premium, Yeti 65, RTIC 20, Yeti 20 oz Rambler, Yeti Colster, RTIC Lowball

    Not quite in Austin, TX City Limits
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