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First Turbo Butt

woodheadwoodhead Posts: 4
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!!! 

Comments

  • unoriginalusernameunoriginalusername Posts: 359
    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?
    Large BGE 2013, Minimax 2018 
    Cedar table
    Burlington, Ontario 
  • Kent8621Kent8621 Posts: 469
    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 - Madison, AL

    Boiler Up!!

  • EggbertGreenIIEggbertGreenII Posts: 111
    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
  • woodheadwoodhead Posts: 4
    Gonna wrap around 160 and then put on for another hour till done 🙏
  • Carolina QCarolina Q Posts: 13,308
    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!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Kent8621Kent8621 Posts: 469
    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 - Madison, AL

    Boiler Up!!

  • dmchicagodmchicago Posts: 1,293
    No need to wrap a turbo butt IMHO.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Dennis - Austin,TX
  • woodheadwoodhead Posts: 4
    Decided not wrapping Butt  
  • RRPRRP Posts: 22,363
    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
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • woodheadwoodhead Posts: 4
    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
  • MotownVolMotownVol Posts: 536
    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.
  • MickeyMickey Posts: 18,839
    No need to wet the chips/wood at all. 
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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