Turbo butt

Firemanyz · November 2014

After seeing RRP's post about mayonnaise on the ribs I decided to try it on the butt i had in the fridge. I coated the butt with mayo then used some rub on it. I am cooking it using a he turbo method. It is about a 9lb butt it went on @1045 and is chugging along around 400 degrees. I used a few pecan chuncks for smoke. After almost two hours it is up to 82 degrees internally. Going a bit slower than I had thought but dinners not until 6 so there should be enough time. Below is a pic of the butt covered in mayo.

RRP · November 2014

I'll be following this thread for sure for two reasons. Mayo and the 400 temperature. I've always kept my turbos at 350 and only let them get up to 375 at the end to speed the final leg after the plateau.

Grillin_beers · November 2014

I'm really curious to see how this turns out. I've never tried a turbo butt as I am pretty stubborn in my low and slow methodology. Another reason is im really curious about the mayo technique. I didn't happen to catch @RRP‌'s thread but I'm going to go check it out.

Firemanyz · November 2014

@rrp I was also shooting for 350 but over shot. I have closed the bottom almost all the way and it has had no effect in lowering the tempature. So I decided to just roll with it.

NervousDad · November 2014

I just did a 400 degree 9.5 butt in 5 hours last weekend and it turned out perfect. I set my controller for 350 but for some reason it stayed around 400 the entire time. I think because of the wind. I had zero plateau with this cook. I kept waiting for it to happen but it cruised right on trough.

Central_Bama_Egger · November 2014

Looking forward to the finished product. Got a 10# in the freezer.

Firemanyz · November 2014

Ok so here is a few pics of it done. Took a few minutes over five hours to cook. One differance that I noticed today was the bark was still there even after wrapping in foil and cooking for about 1.5 hours. May have been due to the mayo or the higher temperature not sure. Overall it was good and the little princess was happy with dinner.

Firemanyz · November 2014

Firemanyz · November 2014

Firemanyz · November 2014

Firemanyz · November 2014

Sorry about individual pictures. For some reason it would not let me attach them to original post. Then I could only post one at a time or I would get an error message.

theyolksonyou · November 2014

looks good to me. Serve it up.

Central_Bama_Egger · November 2014

Firemanyz said:
and the little princess was happy with dinner.

Thought that was all that mattered??

So, does the mayo change the flavor much? The mayo thing really interest me. I can eat mayo by the spoonfuls.

Firemanyz · November 2014

@Central_Bama_Egger‌ No I don't think it changed the flavor. But I do think it caused the outer layer to get crispy.

anton · November 2014

Very nice!
:-bd

RRP · November 2014

Firemanyz said:

@Central_Bama_Egger‌ No I don't think it changed the flavor. But I do think it caused the outer layer to get crispy.

I'm surely no expert since all I have used that mayo method for was spare ribs last Sunday! OTOH I did not foil my ribs which typically creates mushy bark in my eggperience, but since you feel that the outer layer stayed crispy in spite of foiling I have to wonder if the oil et.al. in mayo was the reason. BTW I agree with you - I don't feel the mayo changed the taste of my ribs, but I do feel it changed the texture and the bark, which really is where the taste comes from...along with the congealed fat sealed inside! LOL

Central_Bama_Egger · November 2014

Definitely trying it on ribs.

No doubt. Maybe as soon as Friday night. BOOM!!

Turbo butt

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