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    Can someone help a newbie out?

    Posts: 354
    in EggHead Forum

    Never done a turbo butt before and didn't read any of Mick's 10,000 posts on the subject. Have a 8 lb. picnic I want to finish for dinner.

    Thanks in advance

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    • Posts: 51
      I did one last week, and it was insanely good. Light coat of mustard and heavy seasoning (watch out for high salt rubs though).  350° indirect. Once the probe said 170° I poured about a half cup of apple juice in the bottom of a foil pan and wrapped it VERY tightly. Reinsert the probe, try to wrap foil around the probe instead of puncturing the foil itself. Let it keep cruising until it's 205° internal. Then I wrapped in foil (double wrap, heavy duty foil) and let it rest for about 30 minutes. The bone will pull right out and you can shred it with a fork. Amazing stuff. 
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    • Posts: 51
      I forgot to mention to make sure you start with a completely clean grill. take the firebox and ring out and clean it thoroughly. Then load your lump, big pieces on the bottom, layer your smoking chips or chunks throughout. Once it's up to temp add soaked chunks or chips to the top, add your plate setter and grate, then add your meat. It will drop significantly in temp for at least an hour, that's normal, don't fool with the vents. 
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    • Posts: 28,817

      Thanks

      Steve 

      Caledon, ON

       

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    • Posts: 14,831
      I don't think Cliff knows you. :)

      Season however you like (but for God's sake, no mustard!), 350°, no foil. Just let it go till done.

      Gonna be a late dinner I think.

      I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

      Michael 
      Central Connecticut 

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    • Posts: 10,132
      Will take 40-45 minutes per pound at 350. 

      XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

      San Antonio, TX

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    • Posts: 28,817
      It's been on at 200 for a couple of hours to take on some smoke. Too late to empty out the firebox and stack the lump though.

      Steve 

      Caledon, ON

       

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    • Posts: 14,831
      Little Steven said:
      It's been on at 200 for a couple of hours to take on some smoke. Too late to empty out the firebox and stack the lump though.
      :)

      I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

      Michael 
      Central Connecticut 

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    • Posts: 2,319
      Run your temp up to 300 or so and ride it out. 
      Living the good life smoking and joking
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    • Posts: 683
      More beer will ease the stress...  
      LBGE, AR.  Lives in N.E. ATL
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    • Posts: 2,319
      Stay with the cook. It will be late, but tasty. 
      Living the good life smoking and joking
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    • Posts: 28,920
      I thought a picnic was eating a premade meal out of a basket in the park or on the beach ;) I'm lost. 

      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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    • Posts: 28,817
      ;)SGH said:
      I thought a picnic was eating a premade meal out of a basket in the park or on the beach ;) I'm lost. 

      Steve 

      Caledon, ON

       

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