I like my butt rubbed and my pork pulled.
Member since 2009
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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Mickey's Turbo Butt
Options
Comments
-
Trying first one today hope its done by 630 on at 3pm. 4 lbs riding out @ 350 till the end no foil.
Seattle, WA -
"NO FOIL" = NO TURBO COOK
-
I haven't tried it at 350*, but I've cooked at 290* without foil for the whole cook and they come out good. Cuts several hours off doing them at 250*.Ragtop99 said:Larrymac said:
thanks a lot for the clarification.Charlie tuna said:
Anyone try the last part of the turbo w/o foil? Does that effect the bark at all?
Sorry I'm sure that is an old question for some of the eggsperts
??
1.5 hrs in I'd like some bark. I can foil if needed but thought other threads said try without.Seattle, WA -
The foiled part of the turbo cook is what quickly increases the internal temperature of the butt and sails it right thru the "stall"...
-
-
Charlie tuna said:"NO FOIL" = NO TURBO COOK
This was indirect @ 325, injected, but NO foil. 6 lbs. took a little over 6 hours to 195. Moist and flavorful.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
Billyray -- just my opinion but you see that liquid in that drip pan?? That would be in the foil, and end up in my pulled pork.. Just sayin !
-
Charlie tuna I've done them both ways, not sayin' one is better than the other, just different way to turbo. The liquid in the pan was strained and mixed with the pork, goooood. It would have been easier if I had wrapped.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
-
Consider the evaporation too....???
-
Charlie tuna said:Consider the evaporation too....???Would the bark not keep the juice in? I really dont see the point of foiling unless your going to turbo cook it.
-
Andymizunogolfer said:Charlie tuna said:Consider the evaporation too....???Would the bark not keep the juice in? I really dont see the point of foiling unless your going to turbo cook it.Mickey's Turbo ButtIsn't this the name of the subject ?????
-
Charlie tuna said:Andymizunogolfer said:Charlie tuna said:Consider the evaporation too....???Would the bark not keep the juice in? I really dont see the point of foiling unless your going to turbo cook it.Mickey's Turbo ButtIsn't this the name of the subject ?????
-
Mickey's Turbo ButtIsn't this the name of the subject ?????Well looks to me like the guy you quoted BillyRay said he didn't foil his. Which would mean it was not a turbo cook. You then stated about evaporation. If its not a turbo cook then wouldn't the bark hold the moisture in?
-
To me turbo just means cooking at a higher temp. than the low and slow of 225-250. 325-350 is the turbo temp. and gets you to the end in about an 1 per lb, instead of 1-1/2 to 2 hours per pound. Foiling at 160 or so will get you to the end of 195-200 faster than leaving it unwrapped, but both higher temp. cooks would be considered turbo.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
-
Posting this since its the best bark I've had on a fast cook. 6 lb butt dome read 300 finished in 5.5 hours. Not sure how no foil until it hit 190 just to keep it FTC for 2 hours. Result great.
Having it on Costco pretzel rolls tonight with slaw. And bone sucking sauce.
Peace.Seattle, WA -
Do you also wash your butt when you unpackage?
I wipe the stuff off with paper towels, but full blown washing it off is unnecessary imo
Green egg, dead animal and alcohol. The "Boro".. TN -
Man...all this is getting me fired up for my first shot at this! Was going to try Mickey's famous tubo butt method this Saturday but family tells me they want me to do the blackberry glazed pork tenderloin instead. Looks like I'll have to save the butt for later (usually a good plan!)
-
OK. Let's get our made up terminology straight here. ... High heat, foiled = Turbo Butt... High heat, no foil = Nitro Butt... Or call it what you want. Thanks just how I say it.
-
ddegger said:Man...all this is getting me fired up for my first shot at this! Was going to try Mickey's famous tubo butt method this Saturday but family tells me they want me to do the blackberry glazed pork tenderloin instead. Looks like I'll have to save the butt for later (usually a good plan!)
I my old age I have found a truth: Always save your butt (always a good plan!).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. -
500 said:OK. Let's get our made up terminology straight here. ... High heat, foiled = Turbo Butt... High heat, no foil = Nitro Butt... Or call it what you want. Thanks just how I say it.
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Wait! There is another terminology for butt cooking! There is a method of cooking meats at high(400 degrees) in a covered cast iron pot and it is very fast!! I tried it once, and the butt was cooked, but was missing the smoke taste. What is that one called??
-
Charlie tuna said:Wait! There is another terminology for butt cooking! There is a method of cooking meats at high(400 degrees) in a covered cast iron pot and it is very fast!! I tried it once, and the butt was cooked, but was missing the smoke taste. What is that one called??
-
There's another...i believe it's cochons de lait...or as we call it in TN, kershin delay. BB roast cooked in ci/do in a milk/cream...Green egg, dead animal and alcohol. The "Boro".. TN
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum