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Slow Turbo

dmchicago
dmchicago Posts: 4,519
in EggHead Forum
almost 6 hours in on a 5# Butt. 

350-375 since 1:00. 

Almost 200 degrees and almost probing like butter. 

Yes, the dome dial was calibration pre cook. 
Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX
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Comments

  • dmchicago
    dmchicago Posts: 4,519
    The peach preserves burned pretty good. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
    · Share on FacebookShare on Twitter
  • dmchicago
    dmchicago Posts: 4,519
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,479
    Mystery butt - maybe, but was that direct or indirect? I count on 45 min per pound on my turbos on a very stabilized 350. Any chance your dome themperature took a nose dive for a while when you didn't know? Pulled meat still looked good, but honestly that burnt bark before pulling was a turn off...sorry for being so blunt! 
    Re-gasketing the USA one yard at a time 
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,912
    Looks like you still made a nice meal out of it. Seems with a high sugar rub/paste you need to stay under 275-300°. Every time I turbo with sugary rubs I end up having to foil because it's starting to burn. 
    Snellville, GA


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  • RRP
    RRP Posts: 26,479
    Eggdicted_Dawgfan said:
    Looks like you still made a nice meal out of it. Seems with a high sugar rub/paste you need to stay under 275-300°. Every time I turbo with sugary rubs I end up having to foil because it's starting to burn. 
    I agree with your foiling trick, but when I foil when turboing a butt I find there is a fine line to keep from turning the bark into mush and already blackened bark doesn't get better once burnt. Guess we all have to try the method that WE like... NOT what SOMEBODY else likes.
    Re-gasketing the USA one yard at a time 
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  • dmchicago
    dmchicago Posts: 4,519
    edited September 2017
    RRP said:
    Mystery butt - maybe, but was that direct or indirect? I count on 45 min per pound on my turbos on a very stabilized 350. Any chance your dome themperature took a nose dive for a while when you didn't know? Pulled meat still looked good, but honestly that burnt bark before pulling was a turn off...sorry for being so blunt! 
    Indirect.
     
    I was watching the Egg all day from the pool. Between 350-380 all day.
    I was thinking 45 minutes per lb. as well.

    Anyway the result was very good. Not my best, not my worst. SWMBO said it was one of the best so...

    The burnt bark once sauced was "mostly" OK. 

    In summary: The pig decides, we eat.

    All in all, not a bad day egging.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • milesvdustin
    milesvdustin Posts: 2,882
    Sugary rub for me negates turbo cooks. I use a non sugar rub on turbo cooks, then sprinkle a sugary rub on after i shred the pork. Just my technique! 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • YukonRon
    YukonRon Posts: 17,313
    I know on L&S, the with peach preserves, the bark, or the charred portions, are fought over by the children, almost as soon as it is taken off the BGE, and prior to the pull. They usually cease to exist immediately after the pull. 
    I think the cook looked fine, though I have never done a turbo with preserves. Looks like it pulled nice, and it looked like it was moist, after the pull. In my book, great job, throw some sauce on the charred pieces, that is an awesome treat which the cook at our house seldom gets to enjoy.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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