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First turbo butt

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510BG
510BG Posts: 189
in EggHead Forum
Actually it's an arm. $.99LB if I mess up it won't cost as much. Decided to go turbo
375 dome hoping to be done in 6 hours. 



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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
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    Is that brown sugar in your rub?

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • RiverBBQ
    RiverBBQ Posts: 191
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    I was so unimpressed with turbo butt. However I believe I had a bad butt to begin with. That being said; no more turbo for me. Slow is the only way for me
    You can’t get to Loganville, Ga from anywhere. You have to start somewhere else
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  • RiverBBQ
    RiverBBQ Posts: 191
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    I do want to know what’s in your tub looks great
    You can’t get to Loganville, Ga from anywhere. You have to start somewhere else
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  • RiverBBQ
    RiverBBQ Posts: 191
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    Rub, sorry auto correct. Hope turns out better than mine
    You can’t get to Loganville, Ga from anywhere. You have to start somewhere else
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  • Carolina Q
    Carolina Q Posts: 14,831
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    375° is rather hot if you have sugar in the rub. Most stay at 350° (the temp at which sugar burns) or below. I usually cook ±8 lb at 300-320° and start about 9-10AM. Done by 5-6P. No more overnight cooks for me!

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

    Michael 
    Central Connecticut 

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  • OhioEgger
    OhioEgger Posts: 903
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    RiverBBQ said:
    I was so unimpressed with turbo butt. However I believe I had a bad butt to begin with. That being said; no more turbo for me. Slow is the only way for me
    Just the opposite here. I quickly realized that I was utterly unable to tell the difference, so turbo is the only way I cook a butt now. It just makes sense.

    Ribs are another story. Maybe I'm missing a critical step, but my 5 hour ribs are way better than any turbo ribs I've ever done, so I'll stick with low and slow there.
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
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  • 510BG
    510BG Posts: 189
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    I forgot to add brown sugar in the rub. 

    Here is the what I put in the rub
    Siracha base 
    Salt pepper garlic onion powder and paprika. 

    How long should I FTC the butt? I'm shooting for an internal temp of 205?
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
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    @510BG leave the brown sugar out. Like @Carolina Q said sugar at that temp will burn the bark. I usually go about 325-350 and high 2’s if I have sugar on it. 

    Let us us know how it comes out. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • Carolina Q
    Carolina Q Posts: 14,831
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    510BG said:
    How long should I FTC the butt? I'm shooting for an internal temp of 205?
    I never FTC. Unless the butt is ready before it's time to eat. And regardless of temp, the meat is ready when a probe goes in with no resistance anywhere. But yeah, 205 is about right.

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

    Michael 
    Central Connecticut 

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  • 510BG
    510BG Posts: 189
    edited November 2018
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    Carolina Q said
    510BG said:
    How long should I FTC the butt? I'm shooting for an internal temp of 205?
    I never FTC. Unless the butt is ready before it's time to eat. And regardless of temp, the meat is ready when a probe goes in with no resistance anywhere. But yeah, 205 is about right.
    Do you let the butt rest before serving ?
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  • Carolina Q
    Carolina Q Posts: 14,831
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    No rest. When it's done, I pull and chow down.

    One time, the butt probed well at one end, but not done at the other. It was late, I was hungry, so... I pulled half and left the rest on the egg til done.

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

    Michael 
    Central Connecticut 

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  • 510BG
    510BG Posts: 189
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    Looks good. I trimmed off most the fat on the arm hoping that was the right thing to do?
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  • 510BG
    510BG Posts: 189
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    6 hours just pulled the butt. 30-45 mins rest 
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  • 510BG
    510BG Posts: 189
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  • cookingdude555
    cookingdude555 Posts: 3,195
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    Looks really good. Well done. 
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    RiverBBQ said:
    I was so unimpressed with turbo butt. However I believe I had a bad butt to begin with. That being said; no more turbo for me. Slow is the only way for me
    Don't give up after one try. See Carolina Q's comment. I run turbo butts at 350 and little less or little more for a while does not kill the cook. 
    New Albany, Ohio 

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  • 510BG
    510BG Posts: 189
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    THEBuckeye said:
    RiverBBQ said:
    I was so unimpressed with turbo butt. However I believe I had a bad butt to begin with. That being said; no more turbo for me. Slow is the only way for me
    Don't give up after one try. See Carolina Q's comment. I run turbo butts at 350 and little less or little more for a while does not kill the cook. 
    I ran as high as 400. I'm going to try to keep the temp steady at 360ish next time. I should have waited an hour before shredding. I lost some juice resting at 45 mins. 
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