First and last “Turbo”

MGOms · May 2018

Tried the “turbo” method today on a pork butt (a little over 8lbs); 340 dome temp. For me, it took 8 1/2 hours to get to internal temp of 200. Got lots of good bark but the rest was dry and tough. Got some good flavor but going to stick with low and slow. Saw other posts where their turbo took about 5 hours so not sure why mine took longer. Maybe should have used multiple thermometers to compare. This was my 2nd cook for a pork butt on the BGE. First one did low and slow (250) that took 16 1/2 hours then FTC. Texture on that one was perfect but still learning on getting the smoke flavor where I want it. Guess one can’t rush these things.

MGOms · May 2018

MGOms · May 2018

Second pic was the low and slow. It didn’t shrink up like the turbo method. Both butts were about the same size.

Jupiter Jim · May 2018

When doing Turbo and it's the only way I will do them............. I double wrap them in foil when the internal hits 160 ish, put it back on until internal is 195-200 then in the cooler at least 1/2 hour just as good as low and slow. As for the smoke if you are comparing to a pellet smoker it will never be that smoky. I have found that most people don't really like PP real smoky.

MGOms · May 2018

Have an electric smoker that I am comparing results to. Low and slow on the BGE unquestionably has the better texture. Figured there would need to be a “wrap” in the equation for the “turbo” method. We like the bark so much so I hate to wrap since it tends to make the bark mushy.

JohnInCarolina · May 2018

Just increasing the temp is the wrong way to do turbo in my opinion.

I keep the low temp until it hits 160. That lets the Butt pick up as much smoke as possible. Then you wrap in foil and bump the temp to 350 or so. It cruises right through the stall. If you don’t wrap, you won’t get that.

CPARKTX · May 2018

I’ve found my best results with pork butts are to wrap about it hits the stall...speeds up the cook and comes out super moist.

Jupiter Jim · May 2018

MGOms said:

Have an electric smoker that I am comparing results to. Low and slow on the BGE unquestionably has the better texture. Figured there would need to be a “wrap” in the equation for the “turbo” method. We like the bark so much so I hate to wrap since it tends to make the bark mushy.

I think you will find the bark to be as you like it, I agree with John above on the smoke. I like my sleep and low and slow is 100% to me not worth the time. If you can make it to the GA. Mountain Eggfest I will prove it to ya. Either way keep working on it and you will find what works for you, it took me several years to do so. The most important thing is what works for you and a finished product that you like, I have tried many a recipes on here that others loved and for me not so much. Keep at it and you will find your winner.

thetrim · May 2018

Well said, Jim!

Mattman3969 · May 2018

I will start at 325-350 and end there too. Keep an eye on the sugar content of the rub but other than that just let it roll. I’ve done a 10lb in 8hrs

Theophan · May 2018

I can't believe I'm the first person to say this, because many people here agree, I'm pretty sure, but I'm going to add my 2¢ and say that I think the problem is that you're going by time and temperature. In my own experience, and I think many others here agree, with pork butt, ribs and brisket, time and temperature are only good to get you into the ball park. The only way to tell whether it's done is by probing to actually feel and see how tender it is, REGARDLESS of the internal temperature.

I've never, ever foiled a pork butt, and I've cooked them at 250° and I've cooked them at 350°, and they've turned out well both ways.

I think you're relying on the internal temperature to tell when they're done, and that is NOT reliable! Stick a thermometer or something into the pork all over it, and when it goes in with very little resistance, then it's done, regardless of the temperature. And if it's not tender yet, then it's not done, yet, again regardless of the internal temperature.

Mickey · May 2018

You went way tooooo long on the turbo. PLEASE CHECK YOUR EGG DOME THERMOMETER AND WHATEVER YOU ARE USING ON YOUR PORK.
I do them all the time. This is the easiest cook on an Egg. Should have been in the five hour area. I never foil.

THEBuckeye · May 2018

100% turbo butt fan. I usually cook 5 pounders. 350 indirect at 45 minutes per pound gets me to the 190 range.

bikesAndBBQ · May 2018

I wouldn’t declare defeat yet. Your thermometers either need some recalibrating, or the probe in your pork was not in the correct place. That happened to me once. A four pounder was taking forever. I moved the probe and found that the pork was done. From what you described, your pork was likely way over cooked. Probably boiled off most of the moisture in there. Also, I never wrap when using the egg. Wrapping does a few things. One is get you thru the stall faster. Cooking at 300 plus pretty much elimates the stall. Wrapping also adds moisture. For pork, moisture usually isn’t a problem. The egg also holds moisture well. The other thing wrapping does is softens the bark. Some like that aspect and some don’t.

MGOms · May 2018

Checked thermometers and they are all spot on. I noticed that I had the meat probe under the bone so not the right location. I’ll know next time to check temp with other probes after 4 hours to be sure. Thanks for all of the feedback!

shtgunal3 · May 2018

I like to cook pork butts around 300 dome. I spritz hourly with 50/50 apple juice/apple cider vinegar. I wrap when it hits 160 and spray heavily. Remove from egg @ 195-200 and FTC until ready to eat. Comes out great every time.

Hub · May 2018

I am right there with you. Not a fan of turbo. Nope. Low and slow for me. I'm in no hurry.

BugFreak72 · May 2018

I've done a couple turbos recently but prefer slow n low. The texture just seems weird to me on turbos. Flavor was always good, it was just something about the texture I didn't like. Wife and kids don't seem to notice though. I don't think I ever had one go 8 hours though so I agree you left it on there too long.

lowandslow · May 2018

Add another to the list of not a fan of "turbo". I have had much better results with low and slow for my ribs and pork butts. Although, turbo is a great option being it gives you the ability to enjoy tasty, smoked meats if you are short on time.

dmchicago · May 2018

As others have said, turbo is almost fail proof. I've never done a low and slow butt. Turbo butt is the easiest cook for bank for the butt you can do on the egg. Beef ribs are a close second.

Miked125 · May 2018

I perfer Low and slow for butts, but I will do turbo. I am a huge fan of turbo ribs however.

billt01 · May 2018

Fat content...

xfire_ATX · May 2018

I do mine at 350 until `160, then I put the butt in a Dutch oven in back in teh Egg or in the oven in the house and let it finish. Works perfect every time.

OhioEgger · May 2018

I just did my first turbo butt yesterday. A little over 8 lbs, at about 370. Foiled at 165, then pulled at 205. Total time 5 ½ hours. Texture was obviously different from the low and slow method, but still outstanding. I think I'll be doing this from now on.

billt01 · May 2018

faaaaaaaaat

content...

or IMF for them there folks who went to them there universities.

THA · May 2018

Is that a probe in the left end? If so, looks like a lot of fat and that may have been problem. Wrong place.

THA · May 2018

opps sorry, meant right end of butt

blasting · May 2018

xfire_ATX said:

I do mine at 350 until `160, then I put the butt in a Dutch oven in back in teh Egg or in the oven in the house and let it finish. Works perfect every time.

@xfire_ATX Just curious, what's the purpose of finishing inside? If the DO finish is your thing, why not finish outside in the already hot egg?

northGAcock · May 2018

Jupiter Jim said:

When doing Turbo and it's the only way I will do them............. I double wrap them in foil when the internal hits 160 ish, put it back on until internal is 195-200 then in the cooler at least 1/2 hour just as good as low and slow. As for the smoke if you are comparing to a pellet smoker it will never be that smoky. I have found that most people don't really like PP real smoky.

Don’t listen to him, he is from North Carolina.

YukonRon · May 2018

The reason I own an egg is low and slow smokes. I am not in a hurry with pork butts, and in fact, I have no desire to compromise any facet of the cook.
I brine my butts first, for several hours. Then after using whatever rub, I use either apricot or peach preserves as a final glaze prior to placing on the BGE to be smoked with dry peach wood chunks.
I never foil. I never spray or spritz.
I pull when the bone lifts out, using a pizza peel for removal. The end result is juicy, pulled pork that is delicious.
Turbo cooks are great for those with more things to do in short amount of time.
Not me. Plan well, eat well.

xfire_ATX · May 2018

blasting said
@xfire_ATX Just curious, what's the purpose of finishing inside? If the DO finish is your thing, why not finish outside in the already hot egg?

Cook other things or likely want a more controlled finish if I need to leave the house

First and last “Turbo”

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