Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

tubo butt and enhanced pork

cnconner
cnconner Posts: 5
edited -0001 30 in EggHead Forum
So I'm on my 2nd try at pulled pork at the moment and it's getting done a lot earlier than I expected putting a wrench in my dinner plans. I've read about the turbo butt, but I was wondering if anyone has attributed these fast cooking butts to them being "enhanced pork" i.e. packed in a brine solution. Brined meat cooks faster. I've read elsewhere that it cooks in about 2/3rds the amount time unbrined meat cooks.

So, what do you think? Enhanced pork = turbo butt?
· Share on FacebookShare on Twitter

Comments

  • PFSmith
    PFSmith Posts: 34
    In my experience, every butt is different. I've cooked only a couple butts that were labeled "enhanced" and I couldn't tell that they were ready any sooner than my usual, Piggly Wiggly or Sam's Club butts, which I know not to be enhanced.

    How long have your butts been on, what temp are you cooking at at what is the butt temp?

    They can "stall" anywhere between 165 and 180 and stay there for hours before moving on up to the "pullable" temps. If they get done too early, just double wrap them in foil and put them in a cooler lined with towels. They'll hold temp for hours and you can pull the meat closer to dinner time!

    Pat
    · Share on FacebookShare on Twitter
  • cnconner
    cnconner Posts: 5
    Butt has been on 10 hours with the egg stabilized at 250 degrees. The butt is 199 degrees right now, so ready to come off. I think I'm going to take my sweet time taking it off (it's 9 AM CST now) and probably pull off closer to noon. I'm thinking that wrapping it in foil and keeping it in a warm oven till later (around 4 PM) will be fine.
    · Share on FacebookShare on Twitter
  • AZRP
    AZRP Posts: 10,116
    I've had turbo butts that weren't enhanced, it just happens. -RP
    · Share on FacebookShare on Twitter
  • cnconner
    cnconner Posts: 5
    Despite cooking up a "turbo butt" yesterday, everything turned out great. A few pics:

    IMG_1907.JPG
    Coated in rub and ready to go.
    IMG_1904.JPG
    Lighting the egg. I used B&B Oak lump and Jack Daniels wood chips
    IMG_1913.JPG
    The egg was stabilized at 250 before I put the butt on. Just as soon as I put a cold plate setter, grid, and 8lb lump of meat in that all changed.
    IMG_1915.JPG
    Temperature came back up over night.
    IMG_1918.JPG
    The butt was done very early. I took my time taking it off the egg. Here's what it looked like when I opened it up.

    All in all, everything turned out great. This was my second attempt and I was a lot more comfortable than the first time.
    · Share on FacebookShare on Twitter

Categories