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Turbo butt question

MJLivingston
MJLivingston Posts: 66
in EggHead Forum
I went to the store today to pick up a couple of butts to smoke tomorrow I usually get six pounders or so and do them turbo as I have learned to do from this forum. But wouldn't you know it they only have 9 lb right now and this is pretty much my only option so I bought them and just planned on turboing them a little longer than normal now I am questioning myself should I just do them low and slow since the are so big are can I get by just turboing them a little longer than usual.
Lexington TN
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Comments

  • Hi54putty
    Hi54putty Posts: 1,873
    No problem at all. Proceed as normal.
    XL,L,S 
    Winston-Salem, NC 
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  • SGH
    SGH Posts: 28,989
    I have 12 pound butts at 375 no problem. I do recommend to use a drip pan on the large butts as there is a massive amount of fat rendering. You may want to consult others as Im fairly new to the egg but so far i have had good luck with them. Good luck and let us know how it turns out.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • MJLivingston
    MJLivingston Posts: 66
    Do you remember how long the 12 lbers took at 375 thanks so much for your input
    Lexington TN
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  • SGH
    SGH Posts: 28,989
    Butts this size usually take me 7-8 hours but bear in mind i do them a little different than most. I still use a water pan because that is how i started years ago. If you do not use a water pan your cooking time will be shorter. Also steer clear of using sugar in your rub at these temps as it will burn. Hope this helps my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    Sir one more word of advice. If you use the temps that i use 375-400 i would recommend that you wrap it when it reaches the color that you want or it will turn out dark. Dont worry about internal temp at this point. When it has the color that you want wrap it and cook until done. It seems to me from the post i have read on here most turbo between 300-350 so i cant say if to wrap or not if you use those temps. If you go with the higher temps i strongly recommend the wrap. Good lock.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • MJLivingston
    MJLivingston Posts: 66
    @SGH I really appreciate all your help my plan is to go at 350 shooting for 7 hrs I will use a drip pan and I don't plan on foiling because that's what I have had luck with in the past but now will be keeping an eye on it incase it needs foil I will post some pics tomorrow
    Lexington TN
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  • SGH
    SGH Posts: 28,989
    You are more than welcome my friend. Good luck

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    Your plan sounds good but you never know if the butt will cooperate with your timeline. Hope you'll be monitoring the internal temp and/or wiggling the bone as an indicator of when it's done and not cooking solely on time.
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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  • MJLivingston
    MJLivingston Posts: 66
    @R2Egg2Q yeah I will put the maverick in once I get past 140 IT then when it gets close I will start checking with the thermapen plus I gave myself a couple of hours incase it stalls. I am about two hours into right now and it is making me hungry this morning.
    Lexington TN
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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    Sounds good. And I'm sure it is smelling really good!
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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  • MJLivingston
    MJLivingston Posts: 66
    image 5 hrs later I really thought it would take longer. Keep it between 375 and 350 the whole time looks really good and it is already falling apart. Can't wait to dig in but have to wait guess that is the only down side to getting it done early.
    Lexington TN
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