Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

2 little Turbo butt's question

Gym
Gym Posts: 366
in EggHead Forum
I'm going to throw a couple 3lb butts on the egg tomorrow for my daughter's bday. First time using Turbo method. If I cook at 350, would it be safe to plan on about 2-2½ hrs to cook? I was going to leave myself about 2 hours additional for rest/wiggle room. 
So if dinners at 530, maybe throw them on at 1pm. Too early?
· Share on FacebookShare on Twitter

Comments

  • jtcBoynton
    jtcBoynton Posts: 2,814
    would it be safe to plan on about 2-2½ hrs to cook?

    Should be done a lot sooner.

    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.
     
    · Share on FacebookShare on Twitter
  • Gym
    Gym Posts: 366
    Oh ok. Best info I could find was approx 45 min/lb. 
    Thanks
    · Share on FacebookShare on Twitter
  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    I’d say you’d still be fine to cook around one, then just FTC(foil/towel/cooler) til you’re ready to eat if they’re done early. You can usually hold temps in the FTC for 5-6 hours. 

    · Share on FacebookShare on Twitter
  • jtcBoynton
    jtcBoynton Posts: 2,814
    30-45 minutes per pound for a full sized butt.  With such small pieces, the surface to mass ratio is quite different so the timings aren't the same.  Watch them carefully and don't be surprised if they are done much sooner. 
    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.
     
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,325
    Also, cooking at that temp, because of the high surface to low mass ratio you will get a lot of bark relative to the moist internal meat.  Foil might be your friend - although that will speed up the cook even more.

    If you're timing allows (sounds like it does) you may want to settle in somewhere south of 350 (shoot for 300-325) as it will still cook quickly but may give you a better chance of getting the outcome you're looking for.

    XXL BGE, Karebecue, 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

    · Share on FacebookShare on Twitter
  • Gym
    Gym Posts: 366
    Thanks guys. Maybe I'll back off on the heat a little. 
    I always did these low/slow but have read there's really no difference in increasing the temp. Like you say, they're a bit small to be cooking too hot of a temp. 
    · Share on FacebookShare on Twitter

Categories