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Timing for turbo butts
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JwgreDeux
Posts: 139
I'm going to attempt my first turbo butts this weekend and I'm trying to figure out the timing. Going to do two 7 pounders, one pulled one sliced. Dome temp of 325-350, planning on going to internal temp of 165 for sliced and 195 for pulled. Going to wrap the butt for pulled at 160-165. I've read for turbo you are looking at about an hour per pound for pulled, that sound about right?
Comments
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Yes. Maybe a little more. I would allow for a little wiggle room.XL,L,SWinston-Salem, NC
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The one time I did a turbo...one hr/pound.Green egg, dead animal and alcohol. The "Boro".. TN
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I was hoping to pull it off in five hours, I think the butt that will be sliced will be done, but not sure about the other. May have to make other plans.
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I've done several around the 7 lb. mark and they have all taken about 4 hours.
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Cullum said:I've done several around the 7 lb. mark and they have all taken about 4 hours.
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Here we go, on at 2:15. Shooting fire under five hours.
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I did pulled pork on all mine. Cooked at 350 grate, pulled at 160 internal and double wrapped with foil, put back on till internal reached 195. I then rewrapped in fresh foil, wrapped in towel and put in cooler for an hour, even up to 6 hours one time. Always turns out great.
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Let us know how it turns out!
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I only had 5 hours to work with, so I went sliced and it was great. Took right at 4:45.
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