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Absolute Highest Temp You'd Use for a Turbo Butt

Stoogie
Stoogie Posts: 173
in EggHead Forum
Hey all, I was asked late last night if I could cook 4 butts for a dinner at 5:00 this afternoon.  

I got the butts this morning and have my LGBE fired up.  I have 2 butts on already and prepping the other 2 to put on the upper of my adjustable rig.

My question is this - how high of a temp would you dare to go to get these done?  I'd need them done by 4:00-4:15 to give me time to shred and get them over to where the dinner is at.  

400*?  Higher?
Large BGE

Neenah, WI
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Comments

  • billt01
    billt01 Posts: 1,950
    I'm always intrigued by this..

    Higher IMF,  must be a slower cook 

    Lower IMF, can be a turbo cook

    Personally, I would never go above 375. The cut of meat is very thick and its hard to get an internal temp of 200 while not overdoing the outside of the shoulder.

    this is an opinion, but I have cooked a few shoulders and picnics
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • Nature Boy
    Nature Boy Posts: 8,687
    You are really going to have to watch it closely at 400, and will most likely need to flip it a couple times, but you can get it done :) 3-4 hours is all it should take to build up a crust, then wrap. Once wrapped you don't want to be at 400. 275 tops. Happy cookin!
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    I would stay at 350º.  Cut the butts in half if you need them to cook faster.
    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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  • Stoogie
    Stoogie Posts: 173
    Nature Boy said:
    You are really going to have to watch it closely at 400, and will most likely need to flip it a couple times, but you can get it done :) 3-4 hours is all it should take to build up a crust, then wrap. Once wrapped you don't want to be at 400. 275 tops. Happy cookin!
    I usually don't wrap my pork butts or brisket, so the idea of wrapping them didn't even occur to me! 

    Ok, next question is - I do not have butcher paper (since I never wrap), go ahead and use aluminum foil?  The point is to make sure they're done, so a nice barky crust isn't as important for this crowd.
    Large BGE

    Neenah, WI
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  • billt01
    billt01 Posts: 1,950
    edited October 2019
    Stoogie said:
    Nature Boy said:
    You are really going to have to watch it closely at 400, and will most likely need to flip it a couple times, but you can get it done :) 3-4 hours is all it should take to build up a crust, then wrap. Once wrapped you don't want to be at 400. 275 tops. Happy cookin!
    I usually don't wrap my pork butts or brisket, so the idea of wrapping them didn't even occur to me! 

    Ok, next question is - I do not have butcher paper (since I never wrap), go ahead and use aluminum foil?  The point is to make sure they're done, so a nice barky crust isn't as important for this crowd.
    foil is fine
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • Carolina Q
    Carolina Q Posts: 14,831
    jtcBoynton said:
    I would stay at 350º.  Cut the butts in half if you need them to cook faster.
    This doesn't always work. Seems like it should, but it didn't the one time I tried it.

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

    Michael 
    Central Connecticut 

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  • dmourati
    dmourati Posts: 1,304
    Cook till 3pm then foil for two hours.
    Plymouth, MN
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  • dmourati
    dmourati Posts: 1,304
    Cook till 3pm then foil for two hours.
    Plymouth, MN
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Carolina Q said:
    jtcBoynton said:
    I would stay at 350º.  Cut the butts in half if you need them to cook faster.
    This doesn't always work. Seems like it should, but it didn't the one time I tried it.
    Just make sure to have air space around them.  He may have an issue with keeping eight pieces separate.
    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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  • Mattman3969
    Mattman3969 Posts: 10,458
    If your rub has sugar in it I’d stay below 325 and wrap once it hits 160ish IT.   Sugar will scorch and give a nasty taste.  Good luck 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Stoogie
    Stoogie Posts: 173
    Carolina Q said:
    jtcBoynton said:
    I would stay at 350º.  Cut the butts in half if you need them to cook faster.
    This doesn't always work. Seems like it should, but it didn't the one time I tried it.
    It won't work this time - they're bone-in butts and I'm not going to go through the trouble of sawing a bone in half.

    The Egg has settled in at 395* right now, IT of the butt that has the probe in it is at 85*.  I'll wait for a little longer and flip them and see what happens.
    Large BGE

    Neenah, WI
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  • Ladeback69
    Ladeback69 Posts: 4,484
    I would wrap with foil when they get to the stall around 150 to 160.  It will cook faster and get done quicker once its wrapped.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • SmokeyLopey
    SmokeyLopey Posts: 435
    How did they turn out?
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  • Stoogie
    Stoogie Posts: 173
    They turned out fine!  

    While the bones pulled out cleanly, the pork did not shred like it would have at a lower temp for a longer time.  That connective tissue just didn't melt away.

    The meal went off without a hitch, though - this was for a high school varsity football team dinner.  The boys and coaches came back for seconds.

    The majority of the cook had a grate temp of about 400*.  I would rather have had more time for this and done it at 325-350, but given the time constraints I was up against, it work out just fine and everyone was happy.
    Large BGE

    Neenah, WI
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  • alaskanassasin
    alaskanassasin Posts: 9,112
    Thanks for the follow up glad it worked out.
    South of Columbus, Ohio.


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  • nolaegghead
    nolaegghead Posts: 42,109
    402.13F
    ______________________________________________
    I love lamp..
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