What is "the turbo method" for butts

eggo · March 2012

An all night cook seems a little risky for me at this point. Please explain the turbo method.

Hi54putty · March 2012

http://eggheadforum.com/discussion/1137430/turbo-butt-success-and-pic#Item_4

Ragtop99 · March 2012

you can also go in between turbo and all night by using a a little hotter Egg during the day.
http://eggheadforum.com/discussion/1136987/semi-turbo-pork-butt/p1

paulheels · March 2012

Cook it at 275 ish, should take hr/lb maybe a little less. maybe a hair bit more. No foiling, no flipping. That's how I do mine.

Paul

Austin Egghead · March 2012

Here is another thread

http://eggheadforum.com/discussion/1136861/3hr-15min-turbo-butt-plus-cooler-time

BOWHUNR · March 2012

Cook it at 275 ish, should take hr/lb maybe a little less. maybe a hair bit more. No foiling, no flipping. That's how I do mine.

Paul

Now I may give that a try. I don't like the Texas Crutch (aka foil) sorry Mickey, VI and other Texas members.
$:\$ "> It seems every time I do, even with the CWM rib method, the bark you try to create early in the cook is damaged by the foiling. But then again, what do I know?

Mike

gdenby · March 2012

I had to try to cook a pork picnic using "turbo" heats. I had this notion I could get up at 5 a.m. on a winter day, start the Egg, and finish by 6 p.m. Hah! It was almost 9 a.m. before i had a stable temperature, and lite smoke. I took the temp up to 310. By 2 p.m., the meat was close to 180 all over. I dropped the temp to the standard 250 dome, removed at 195+ at 4 p.m. It was fine. Maybe a tiny bit less smoke flavor, but no problem pulling the meat at all.

Note: picnics seem to always cook just a bit faster than butts. Maybe a little less connective tissue, and perhaps the bone conducts heat thru the center of the cut.

eggo · March 2012

Cook it at 275 ish, should take hr/lb maybe a little less. maybe a hair bit more. No foiling, no flipping. That's how I do mine.

Paul

This sounds good. Think I'll try it. You're talking indirect, right.

bamafan62 · March 2012

I did my fir$t Turbo the other day. I took the BB of at 195 degree$. I think the BB wa$ a little dry. It had good bark. The next time I will remove at 185 or 190 and wrap in foil and put in the cooler. Ju$t my two cent$ worth.

Phil

Austin Egghead · March 2012

Bowhunr, it is a trade off. You do get the bark, but not like a low and slow 14+hr cook, but then, it is not a 14 hour cook.

I pulled some and thick slice the rest. I have made carnitas with the thick slices. Turned out very good.

OLD NORTH STATE BBQ CO. · March 2012

Stick with traditional low and slow. It's a tried and true method and is a very forgiving cook. It was my first egg success. You'll be very pleased with the results. Promise.

What is "the turbo method" for butts

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