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    Diary of a turbo butt (and one question)

    Posts: 267
    in EggHead Forum
    Have been wanting to do a turbo pork butt on my large Egg for some time. With three dinner guests tonight in addition to our usual three, the perfect opportunity presented itself.

    6.75-pound butt seemed like a good size for a turbo.

    The rub I used was Famous Dave's Rib Rub. I know, not very sexy. But I like the bark it helps produce, plus, Famous Dave's has been our family's go-to dinner destination when we make our annual Cedar Point trip, so there are lots of good memories associated with that brand. Used only the rub, and it adhered to the meat just fine.

    Royal Oak. Used the drip pan from my first vertical smoker (RIP, Sir Weston) to create the indirect heat. Left the pan empty, a first for me.

    Got the surface temp to 350 fairly quickly, then left the egg alone to do its work.

    Took a peek after 2 hours, 45 minutes and was happy with what I saw.

    At about 4.5 hours, internal temp hit 203. Quicker than I expected, and I think I know why (more to come on that). Removed the butt from the Egg and FTP'd for 2.5 hours.

    Removal of the foil uncovered a beauty, at least in my eyes.

    All it took to remove the bone was looking at it. OK, it took a little more effort than that, but not much.

    Pulled and plated. A good time was had by all.

    Now about that cook time ... I checked the calibration on my Egg thermometer last night, and it was spot on. I've read in posts that the temperatures in the dome and cooking surface differ, but not as much as what I experienced. The thermometer I placed on the cooking grid has done right by me in the past, but when it read 350 degrees today, the dome thermometer read 450 or more. The obvious reason, I think, is the thermometer I used on the cooking grid isn't accurate. So my question is what can I reach into my wallet to buy that provides an accurate reading of the temperature of the cooking surface?

    Thanks for hanging in this long.

    Rob

    Columbus, Ohio

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    Comments

    • Posts: 18,459
      The dome temp and the grid temp can vary greatly on a hot cook. They will even out over time on a long cook. 

      Was the dome thermo exposed to radiant heat whilst the grid thermo was not?

      The answer to your question is there are many remote, dual probe thermos on the market, however, most are not tolerant of a hot cook. Put your current thermo in boiling water along with the dome thermo and see where they lie. 
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    • Posts: 26,220
      edited July 2015
      Unless I went blind I can not see a PS with its legs turned upward. Granted you have a drip pan of metal underneath but for me my best results rely on the ceramic protection from the PS. BTW I'm not just blowing smoke at you - I have a 7+ pounder going on at 10:30 in the morning with plans to serve it tomorrow night after a 4 hr rest in a cooler! 
      Re-gasketing the USA one yard at a time!
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    • Posts: 6,929
      Maverick is what I have but @theyolksonyou is right re: too hot for the unit. 
      Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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    • Posts: 267
      RRP said:
      Unless I went blind I can not see a PS with its legs turned upward. Granted you have a drip pan of metal underneath but for me my best results rely on the ceramic protection from the PS. BTW I'm not just blowing smoke at you - I have a 7+ pounder going on at 10:30 in the morning with plans to serve it tomorrow night after a 4 hr rest in a cooler! 

      @RRP, you have the vision of Ted Williams; no PS in my setup. I thought using the drip pan as a blocker would produce enough of the same effect. I don't have a PS but will use a pizza stone next time for the ceramic protection.                      

      Rob

      Columbus, Ohio

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    • Posts: 2,208
      Wolfie51sb ...Great looking cook.  I love Famous Dave's  (our go-to BBQ place as well), and Cedar Point.  Happy egging my friend and welcome to the eggdiction !!

      Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

      TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

      I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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    • Posts: 2,319
      Mighty fine looking cook, Wolfie. 
      Living the good life smoking and joking
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    • Posts: 1,104
      Looks like it came out great.... 
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    • Posts: 558
      Looks good, but you are cooking turbo on steroids without a place setter or woo + pizza stone.
      Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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    • Posts: 19,731
      What the hell, looks just fine from here. 
      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). Just given a Mini to add to the herd. 

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    • Posts: 2,324
      Word of advise on using a pizza stone....  Don't plan on using it afterwards for anything because those thin ceramics will break. 

      LBGE since 2014

      Griffin, GA 

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