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

Turbo Butt - too fast?

7smcb7
7smcb7 Posts: 27
in EggHead Forum
I’m turboing my first butt in a long time, and it seems to be far faster than anticipated. It’s 7 lbs, I had it on at 1115, pretty much between 300 and 325. It hit 160 internal at 2pm (I foiled) and it’s at 187 and it’s not even 3pm.  

Should I worry? Anything to be done?
· Share on FacebookShare on Twitter

Comments

  • dmchicago
    dmchicago Posts: 4,519
    Turbo = No foil. 

    IMHO. 

    YMMV. 
    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
  • EzraBrooks
    EzraBrooks Posts: 396
    If it gets done a little early, put foiled butt in a pan and put in a low oven, like 170.  Should hold just fine.  Especially if you mix the juice from the foil into the meat as you pull it.
    · Share on FacebookShare on Twitter
  • GregW
    GregW Posts: 2,678
    Does a turbo cooked butt have a good smoked flavor?
    From my limited experience, time on the smoker equals flavor. The more time on the smoker the greater the smoke profile.
    If a butt is cooked sufficiently fast on the egg, is there any difference compared to a butt cooked indoors in the oven? 


    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,227
    @GregW, turbo cook definitely tastes different from an oven cook.  Supposedly meat takes on smoke until the meat temp is above 140F.  It may not be a smoky as a lower temp cook, but I can't really say that I've noticed a difference.  To be fair, I have never done a side-by-side comparison of a turbo to a low-and-slow.

    XXL BGE, Karebecue, Klose BYC, 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
  • Carolina Q
    Carolina Q Posts: 14,831
    Foghorn said:
    @GregW, turbo cook definitely tastes different from an oven cook.  Supposedly meat takes on smoke until the meat temp is above 140F.  It may not be a smoky as a lower temp cook, but I can't really say that I've noticed a difference.  To be fair, I have never done a side-by-side comparison of a turbo to a low-and-slow.
    Actually, meat takes on a smoke ring up to 140°. Takes smoke flavor until there is no more smoke. That's what I've always understood anyway.

    As for lo n slo vs turbo, I can't tell the difference. I've never wrapped a butt.

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

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    I personally can’t tell the difference between LnS vs Turbo.

    As for the OP, you should be fine if it cooked fast. I usually just FTC til I’m ready to shred, can hold up to 6 hours no problemo. 
    · Share on FacebookShare on Twitter
  • GregW
    GregW Posts: 2,678
    What is the optimal temperature for a turbo butt cook?
    I see the OP mentioned 300 - 325 Deg. Is that the recommended cooking temperature?
    · Share on FacebookShare on Twitter
  • egret
    egret Posts: 4,188
    GregW said:
    What is the optimal temperature for a turbo butt cook?
    I see the OP mentioned 300 - 325 Deg. Is that the recommended cooking temperature?
    This is the way we do 20 butts on meet & greet day at the GA Mt. Eggfest:

    Turbo Butt or Brisket

    By Jim Legros (Jupiter Jim), Paul Massey (outrageous),

    Tom Chamberlain, Kim Youngblood (Vidalia 1) and Bart Knies (H2O-VP)

    Directions :

    Prepare butts or brisket with rub of your choice. Set up BGE indirect with Egg at 350-375. Cook meat until internal of meat is 150-160. Usually this takes about 2 1/2 hrs. Double wrap meat in heavy duty aluminum foil and continue cooking meat for approx 1 1/2 hrs until meat temp is approx 200 degrees internal. A thermometer or fork should pierce the meat like going into warm butter. When the meat is done carefully unwrap the meat and drain the juice into a container to be used for later. Refrigerate juice. Rewrap the meat in foil and wrap in a towel and place in a cooler for 1-3 hours.

    When you are ready to pull the pork or slice the brisket skim the fat off the juice and reheat the juice. When you are ready to serve, brush meat with juice and serve.

    · Share on FacebookShare on Twitter

Categories