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First "Turbo Butt"
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Buckdodger
Posts: 957
Have done many "low and slow butts" over the years on my LBGE. All came out great. Decided to try doing a "Turbo Butt" to see how it would work out. Prepped the butt with a tad of EVOO and Dp Dizzy dust and Texas style rub. Stabilized at 350* dome with Hickory chunks. Smoked for almost 6 1/2 hrs till it got to 200* internal. Wrapped in HDAF and into a cooler. The issue...the bark was great, but only about half the butt was pullable. The pullable part was as tender as butter but a little mushy. The rest of the butt I had to rip it apart, it was edible but very dry. Did not wrap @ 160* like i have seen on some threads...some say not to wrap. Comments please. Thanks
Opelika, Alabama
Comments
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No pics?? Sounds like your butt had two different cheeks_______________________________________________XLBGE
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MrCookingNurse said:No pics?? Sounds like your butt had two different cheeksOpelika, Alabama
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Tjcoley (just below this post) nailed it.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Did you check temp in multiple places on just the one? If probe was close to the bone, could have given a false high reading. The part you had to rip apart sounds like it needed more cooking.I did my first turbo this weekend as well, wrapped in foil at 165 for 2 hours. Turned out great.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Mickey said:
Bet it was "that butt".... (two cheeks 8-})
That has never happened to me (((((yet)))))....
Opelika, Alabama -
Tjcoley said:Did you check temp in multiple places on just the one? If probe was close to the bone, could have given a false high reading. The part you had to rip apart sounds like it needed more cooking.I did my first turbo this weekend as well, wrapped in foil at 165 for 2 hours. Turned out great.Opelika, Alabama
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A Dr. G. Blonder did a bunch of tests w. pork butt, and figured out that the "plateau/stall" was just evaporative cooling. Reading over his posts, it seems he foiled during the cook to make turbo butt.
The wrapping temperature depends some on the cooking temperature. 250F ambient gets wrapped around 165. Higher ambient pushes the stall up to a higher temperature, and so the wrap comes later.
Still, if you had a 200F internal, I wonder why it was not all pullable. Perhaps w/o foiling, some of the meat did turn to dry, chewy mush?
I think turbo land needs more exploration.
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I did a very small (3.75 lbs) turbo butt last night.. I was aiming for 325-350 for the whole cook, but the temps got away from me and got around 400 for a bit.. I didn't foil it as I ran out of foil wrapping the platesetter (lol). It finished in right around 3 hours. I let it rest for an hour in foil and then pulled it. Some of the meat was definitely drier than other parts. I'll keep experimenting with the turbo method, though, b/c sometimes you just don't have the time for low and slow.
LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com -
gdenby said:A Dr. G. Blonder did a bunch of tests w. pork butt, and figured out that the "plateau/stall" was just evaporative cooling. Reading over his posts, it seems he foiled during the cook to make turbo butt.
The wrapping temperature depends some on the cooking temperature. 250F ambient gets wrapped around 165. Higher ambient pushes the stall up to a higher temperature, and so the wrap comes later.
Still, if you had a 200F internal, I wonder why it was not all pullable. Perhaps w/o foiling, some of the meat did turn to dry, chewy mush?
I think turbo land needs more exploration.Opelika, Alabama -
I do the 160 wrap and works our fine for me. I don't always do the cooler.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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gdenby said:A Dr. G. Blonder did a bunch of tests w. pork butt, and figured out that the "plateau/stall" was just evaporative cooling. Reading over his posts, it seems he foiled during the cook to make turbo butt.
The wrapping temperature depends some on the cooking temperature. 250F ambient gets wrapped around 165. Higher ambient pushes the stall up to a higher temperature, and so the wrap comes later.
Still, if you had a 200F internal, I wonder why it was not all pullable. Perhaps w/o foiling, some of the meat did turn to dry, chewy mush?
I think turbo land needs more exploration.Opelika, Alabama -
bccomstock said:I did a very small (3.75 lbs) turbo butt last night.. I was aiming for 325-350 for the whole cook, but the temps got away from me and got around 400 for a bit.. I didn't foil it as I ran out of foil wrapping the platesetter (lol). It finished in right around 3 hours. I let it rest for an hour in foil and then pulled it. Some of the meat was definitely drier than other parts. I'll keep experimenting with the turbo method, though, b/c sometimes you just don't have the time for low and slow.Opelika, Alabama
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I think it is crazy at all these different methods identified as "turbo butts" ????
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