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First Turbo Butt Question

Battleborn
Battleborn Posts: 3,697
in EggHead Forum
I have searched this forum and have found that a general consensus as being around 1 HR/LBS at 350. So, by this reasoning, if I have a 6 lb butt and put it on at 10:00 it should be done and in the cooler by around 4:00 PM, correct? I know to cook to temp/probe like "butta"/clean bone pull. Sorry for the question, I guess I am just looking for conformation. 
Las Vegas, NV


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Comments

  • jtcBoynton
    jtcBoynton Posts: 2,814
    Your math is correct.  Don't be surprised if it is done earlier.  45 minutes per pound is a common time estimate some people use.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • dldawes1
    dldawes1 Posts: 2,208
    Don't hesitate to ask. When I first started, I bugged these folks to death. But....someone always answered or explained my questions/answers to satisfy my understanding. 

    I'm still learning but I have gained so much from these eggheads here !!!!

    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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  • Jstroke
    Jstroke Posts: 2,605
    Your math is correct, however I would caution that you not cut it too close to feeding time. sometimes butts have a mind of their own. If you bet on 10--4 you will have some leeway if it won't cooperate. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Battleborn
    Battleborn Posts: 3,697
    Appreciate it. Luckily it is only my wife, my 5 year old and I, so I have a bit of leeway. Plan on some leftovers to give to the in-laws (they are moving this week) and some left overs for tomorrow. Hopefully it turns out well. Put a jar of peach preserves over it (I believe I saw it from @YukonRon). 
    Put it on about 15 minutes ago and she is climbing back up to temp. The waiting game begins. 

    Las Vegas, NV


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  • Battleborn
    Battleborn Posts: 3,697
    Foiled at 160 IT
    Las Vegas, NV


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  • Battleborn
    Battleborn Posts: 3,697
    Ok, next question. This sucker is getting done quick. I am sitting at about 195 on some of the outside portions and am about 180-185 closer to the bone. How long will this FTC?
    Las Vegas, NV


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  • shtgunal3
    shtgunal3 Posts: 6,134
    I've FTC'd for 6+ hours.

    What time are you wanting to eat?

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Battleborn
    Battleborn Posts: 3,697
    6-ish. It's 2:30 now. It will be fine, just surprised by how fast it actually went. 
    Las Vegas, NV


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  • shtgunal3
    shtgunal3 Posts: 6,134
    In my opinion..... The FTC actually helps the butt. If you wanna pull/shred it at 6, pull from cooler and set in a pan about 5:30

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Carolina Q
    Carolina Q Posts: 14,831
    It doesn't always work that way, just so you'll know. I put an 8 lb butt on at 250° last night at 11:30PM. Not turbo, I know. It is now 6PM the next day and it is still cooking! 18 1/2 hours!!! Haven't looked at the lump, but temp is down to 230° though the DigiQ was holding at 250° until recently. Probably out of lump. Just going to let it ride for a while longer, even with the dropping temp. It's done "enough", just not quite as much as I usually get.

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

    Michael 
    Central Connecticut 

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  • Battleborn
    Battleborn Posts: 3,697
    So, it turned out really well. Nice and moist. Could use more smoke, but I won't complain. FTC'd for about 3 hours and the bone pulled clean. Finished with some grilled corn and asparagus. 
    Las Vegas, NV


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  • Battleborn
    Battleborn Posts: 3,697

    Las Vegas, NV


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  • KKorkmaz
    KKorkmaz Posts: 150
    Looks great, what did you think of the peach preserve addition?
    Chicago, Illinois
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  • Battleborn
    Battleborn Posts: 3,697
    KKorkmaz said:
    Looks great, what did you think of the peach preserve addition?
    I couldn't really taste it, honestly. It could be a product from the high heat cook. 
    Las Vegas, NV


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  • Ivanhoe
    Ivanhoe Posts: 223
    I tried the peach preserves on my last butt (first turbo) and I think it was a mistake as the sugar in the preserves kind of got nuked in the process. I should have made the correlation between high sugar rubs and or peach preserves not a good idea for turbo style. Next time, only the rub for me if I go turbo.
    Tulare, CA - Large BGE
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