When it comes to barbecue, there’s more than one way to cook your favorite dishes. While some may enjoy the long, drawn-out process of slow-smoking a pork butt for 16 hours, I subscribe to the old adage: Why take 16 hours when you can get it done in 5 to 6? This is where the Turbo Pork Butts come in. A method that delivers tender, smoky, and flavorful results in a fraction of the time.
Yes, there’s something romantic about sitting by an open pit, sipping on frosty cold beverages, and babysitting your pork butt for hours on end. But sometimes, life (or kickoff) doesn’t allow for that kind of leisurely cooking. Luckily there is some good news, with this turbo method on the Big Green Egg, you can achieve very similar results with a lot less waiting around. Let me walk you through the process!
To cook turbo pork butts, you’ll need to set up your Big Green Egg for indirect cooking. Here’s how I do it:
1. Use the plate setter, this ceramic EGGccessory acts as a heat deflector, creating an indirect cooking environment.
2. Add some smoke, toss in a few chunks of hickory wood in order to create that signature barbecue flavor.
3. Stabilize the temperature, bring the Egg to a steady 300°F. This higher-than-normal barbecue temperature is key to the turbo method.
For this recipe, I use bone-in pork butts with minimal trimming. I leave a small fat cap on the bottom to help protect the meat from the higher cooking temperatures. Here’s the prep step-by-step:
1. Use a binder, apply a thin layer of yellow mustard to all sides of the pork butt. This helps the seasoning stick.
2. Season generously, Use your favorite pork seasoning. For this cook, I went with The Tailgate Foodie KC Combo—a perfect blend for pork. Coat every inch of the meat liberally.
The Turbo Butt Cooking Process
Phase 1: Smoke and Sear the Bark
1. Place the pork on the Egg, once your Egg is stabilized at 300°F, position the pork butts fat side down on the grill.
2. Cook until the pork reaches an internal temp of 145°F. At this point, the pork will no longer accept smoke, and the bark will have set. The higher temperature of 300°F helps speed up the process while still developing a smoky crust.
Phase 2: Wrap and Finish
1. Wrap the pork, once the internal temperature hits 145°F, wrap the pork butts in aluminum foil or place them in an aluminum pan and then cover with foil.
2. Increase the heat now, crank up the temperature of the Big Green Egg to 350°F in order to help push the pork through the stall and finish it off.
Phase 3: Pull and Rest
1. Cook to perfection, continue cooking until the internal temperature of the pork reaches 202°F.
2. Rest the meat, remove the pork from the Egg and then let it rest at room temperature for about 45 minutes. This helps the juices redistribute and makes pulling the pork easier.
3. Pull the pork, use gloves with liners, then shred the pork by hand. The bone should pull out cleanly, a sign that the meat is perfectly tender.
Why Turbo Cooking Works
As a result of cooking at higher temperatures, you save hours of time without sacrificing the signature elements of barbecue: smoky flavor, tender texture, and a beautifully set bark.
Additionally, I use a temperature regulator, EGG Genius, with an automated fan to maintain consistent heat throughout the cook. It also allows me to track and graph the cook, monitoring both grill and meat temperatures for precision cooking.
When the pork is shredded, you are ready to go! The turbo method delivers results that rival low-and-slow cooks while freeing you up to enjoy more of your day. Turbo pork butts on the Big Green Egg are proof that you don’t have to sacrifice flavor for time. Fire up your Egg, try this method, and enjoy incredible barbecue in record time.
The beauty of cooking pork butt is that it makes a lot of meat. Stay tuned for recipes using leftover pulled pork—from nachos and pozole to casseroles and sliders. Give it a try and let me know how you use it. Tag @thatgrillerguy on social media and show off your creations!
