Big Green Egg owners

[tupacboy]

Originally Posted by markem

I do brisket at 225 or below. On the egghead forum, I've learned about the turbo method. Did a pork butt this past week that way and may try the brisket like that as well. I have always been a low and slow guy but am willing to try new things.

what's this turbo method?

[markem]

Originally Posted by tupacboy

what's this turbo method?

Turbo is cooking at a higher temp for a shorter time. The egghead forum (eggheadforum.com) has lots of examples of how to turbo different cuts of meat at different temps. Lots and lots (and lots and lots) of opinions on this topic.