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Turbo pork butt?

I have a 10 lb. Butt. Can you do this in 8 hrs. or so? 300 - 325 deg.? Do you inject? In the past I never did, just used a rub. Thanks 
Pure Michigan
Grand Rapids, Michigan  LBGE, SBGE

Comments

  • lkapigian
    lkapigian Posts: 11,160
    It can be done, no you don’t have to inject, I would just be cautious with sugar in the rub at higher temps 
    Visalia, Ca @lkapigian
  • JohnInCarolina
    JohnInCarolina Posts: 32,764
    edited October 2022
    Do a hybrid.  Low and slow until it hits the stall or an IT of 160.   Then wrap in foil and stick in oven (no extra value of being in the Egg once foiled) at 350F.  It will cruise right through the stall and be done in 8 hrs, no problem.

    Once wrapped and in the oven, track the temp rise over 10 min.  That will let you estimate when it will be done.  If it’s too long, you can bump the temp up.  Repeat until you hit your target.
    "I've made a note never to piss you two off." - Stike
  • Powak
    Powak Posts: 1,412
    Is it possible to cut that 10 pounder in half? That would turbo nicely. I’ve done a bunch of 6 pounders turbo, Mickey style.
  • Have done several 10# butts in 8 hours.  Run it at 300 for 6 hours, then foil at 350 for last 2 hours. It should hit 202 toward end of the foil/last 2 hour cook. They turn out awesome and moist.
  • Mark_B_Good
    Mark_B_Good Posts: 1,607
    Yes, you can raise to 325F and go quicker, the only real consequence I found is that the outer layer becomes a bit crispier/tougher ... and if you make pulled pork, you'll probably pull some of these pieces off ... if you are looking for that tender texture in the pulled pork BBQ.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Turbo is the only way I cook butts now.  325-350 @ 45 mins per pound.  Usually wrap around 160.  They always come out great.  
    Midland, TX XLBGE
  • Mark_B_Good
    Mark_B_Good Posts: 1,607
    Turbo is the only way I cook butts now.  325-350 @ 45 mins per pound.  Usually wrap around 160.  They always come out great.  
    Does wrapping them prevent the outer layer from becoming crusty?
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • RRP
    RRP Posts: 26,067

    Does wrapping them prevent the outer layer from becoming crusty?
    yup! In fact it may even make it mushy!
  • otter
    otter Posts: 347
    Thank you everyone. About 10-1/2 hrs. Nice bark. Foiled when done, in the cooler with towels for an hour. It turned out good. I’ll do it again. Held it at 300 deg. Dome.
    Pure Michigan
    Grand Rapids, Michigan  LBGE, SBGE
  • wwinnc
    wwinnc Posts: 77
    Looks good Otter- As shown above, there are many opinions and variables- experiment and figure out what works for you!  Not really a right or wrong as long as you are happy with the results.  Butts are pretty forgiving.
    2 then 1 Large, 2 then 1 Medium, and 1 Small !! Egging since 2013. God is good!