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Turbo Butt

rainey75
rainey75 Posts: 40
in EggHead Forum
What's the best way to do some pulled pork? What is turbo style?
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,727
    Turbo generally just means hot and fast instead of low and slow.

    I do a variation on this for butts.  I start out low and slow until the butt gets to 160.  Then I wrap it in foil and bump the Egg temp to 350.  

    I inject the butt too.  It all works like a champ.  You don't get super bark this way but it's still pretty good.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    I do a half-turbo. 300 degrees straight thru. Best of both worlds. 

    Little Rock, AR

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  • Mickey
    Mickey Posts: 19,768
    TURBO BUTTS

    ·         Hot'n fast, 350 for 5 (+ or -) hours to internal to 200. Falls apart and oh so good! Have fun!

    Be sure you only get a 7lb butt or so for the time (or a couple ((same amt of time)) or more for more protein )
    .         Note:  The butt box is not required unless holding for dinner. 
    I use mustard & Bad Byron's Butt Rub (both not required). I put on the rub, then mustard, 
    then rub once more. Ps: I do not foil on the Egg. Also good with the coffee rub. 
    FTC afterwards.   

    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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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Defining "best" can vary. I'm not sure anyone claims turbo is better than a low and slow. There are many who feel turbo is equal to or at least not worth the extra time and effort to go low and slow. Myself, I prefer them done at 250 up to 275. You'll want to try it both ways to see which you prefer or is best use of your time.
    Stillwater, MN
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  • JohnInCarolina
    JohnInCarolina Posts: 34,727
    Mickey said:
    TURBO BUTTS


    Mickey this one looks like you just started to pull and eat right off the grate!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Mickey
    Mickey Posts: 19,768
    JohnInCarolina said:
    Mickey said:
    TURBO BUTTS


    Mickey this one looks like you just started to pull and eat right off the grate!
    Yes I did John. Yes I did...
    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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  • blasting
    blasting Posts: 6,262

    @rainey75

    It's all personal preference.  You'll fine tune your practice as you go.  My personal preference is to keep it 240-260 until 160-170IT.  Then I wrap in foil.  I also believe resting, is imprtant, although many say pork doesn't need a rest.  I figure if you open it up when it's too hot it dries out.

    How hot you cook and whether you wrap impacts the bark significantly.  We don't care for crunchy bark. 
    Phoenix 
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  • Ladeback69
    Ladeback69 Posts: 4,484
    I usually do pork butts for pulled pork low & slow,  but have done a few turbos at 325 to 350.  They have a good bark but not as much smoke I feel like on a L & S.  I have also done L & S at 225 then taken it to 275 to 350 to get it done once it is 150 to 170.  I do this when o am in a hurry.

    Now though I don't do much pulled pork, I do pork burnt ends where you do it L & S to 165, pull off, let sit for 10 minutes then cube up, add bbq sauce of choice and put them in a foul pan and put them back on for a few hours.  I also take the egg up about 275.  They have been a hit.  This takes less time too.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    rainey75 said:
    What's the best way to do some pulled pork? What is turbo style?
    Best way is cooked until tender!  Lots of methods to accomplish this - you will not find any agreement on one specific method being the 'best'.  

    Turbo is short for turbocharged which means fast.  Turbo cooking is done at 350° or more.  Low and slow is traditionally done at 225-240°.  There are some of us who prefer moderate cooks - I normally cook butts at 275-290°.  

    I recommend picking the cooking temp based on the cooking time you have. Short window go turbo.  All day, go moderate.  All night, go low and slow.
    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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  • Carolina Q
    Carolina Q Posts: 14,831
    Mickey said:
    JohnInCarolina said:
    Mickey said:
    TURBO BUTTS


    Mickey this one looks like you just started to pull and eat right off the grate!
    Yes I did John. Yes I did...
    Who would do such a thing?! =)

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

    Michael 
    Central Connecticut 

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  • kwdickert
    kwdickert Posts: 308
    Everyone knows that you can cut a shoulder at the natural seam into two halves and then you do 250 til 200 IT in almost half the time right??. Double the bark, half the time. You could even go so far as to do it @ 300-350 and really be a turbo. I cut all my shoulders into halves so I can sleep more.
    Memphis TN - Large Green Egg
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  • GrillSgt
    GrillSgt Posts: 2,507
    You should be advised of "the stall". Your meat will usually stall somewhere around the 160ish temp and stay there for up to 2 hours. Don't freak, it just happens.
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