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First Turbo Butt

woodheadwoodhead Posts: 7
in Pork
Bought a 8 pounder this morning. Set up for indirect heat at 350 degrees. Added a couple handfuls of hickory soaked chips and hoping for some good eats this evening!!! 
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Comments

  • unoriginalusernameunoriginalusername Posts: 950
    woodhead said:
    Bought a 8 pounder this morning. Set up for indirect heat at 350 degrees. Added a couple handfuls of hickory soaked chips and hoping for some good eats this evening!!! 
    Sounds good. Are you planning to wrap after 4 hours or whenever the bark is set?
    Two Kamado Joe Classic III & a Kamado Joe Jr.  Large BGE, Mini BGE 
    YouTube: @smokingdadbbq 
    Instagram: @smokingdadbbq  

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  • Kent8621Kent8621 Posts: 837
    I wrap mine around 160 internal and then save the juices in the foil for when I pull it apart, gives it great flavor. 

    2 Large Eggs - Raleigh, NC

    Boiler Up!!

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  • EggbertGreenIIEggbertGreenII Posts: 253
    I've been doing mine at 300 degrees of late, and honestly I can't tell any difference between them and the ones I used to do at 230 degrees all night long. Except that I don't have a fitful night's sleep.
    Tampa Bay, Florida
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  • woodheadwoodhead Posts: 7
    Gonna wrap around 160 and then put on for another hour till done 🙏
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  • Carolina QCarolina Q Posts: 14,752
    EggbertGreenII said:
    I've been doing mine at 300 degrees of late, and honestly I can't tell any difference between them and the ones I used to do at 230 degrees all night long. Except that I don't have a fitful night's sleep.
    This. And I never foil mine. As far as I know, most folks don't. It's a butt, not a brisket. On at 9-10AM, done by dinner time.

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

    Michael 
    Central Connecticut 

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  • Kent8621Kent8621 Posts: 837
    woodhead said:
    Gonna wrap around 160 and then put on for another hour till done 🙏

    just a heads up when I wrap mine its usually about 3 hours in and then its done about 2 hours later.  just so you have an idea for your timing.  best of luck, looking forward to the results.

    2 Large Eggs - Raleigh, NC

    Boiler Up!!

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  • dmchicagodmchicago Posts: 2,923
    No need to wrap a turbo butt IMHO.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • woodheadwoodhead Posts: 7
    Decided not wrapping Butt  
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  • RRPRRP Posts: 23,740
    woodhead said:
    Decided not wrapping Butt  
    I agree - reason is with a turbo method then wrapping meant a soggy exterior vs. a tasty bark. YMMV
    Re-gasketing America one yard at a time.
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  • woodheadwoodhead Posts: 7
    Never came back and gave the results. Turbo'd for 4 1/2 hours at 350, let it sit wrapped in foil for an hour, pulled the meat and it was delicious. Probably won't even wrap and let sit next time due to a slightly soggy exterior but otherwise no need to slow cook butt any longer
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  • MotownVolMotownVol Posts: 907
    I am 10 hours into a low and slow right now.   I did one turbo butt that I didn't wrap and I thought it was dryer than my low and slow butts.   I guess I need to try another one that I wrap some where around 160.
    Morristown TN, LBGE and Mini-Max.
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  • MickeyMickey Posts: 19,516
    No need to wet the chips/wood at all. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

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