the mo fat on the butt, the juicier the meet!
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Butt suggestions
- Thread starter John5757
- Start date
the mo fat on the butt, the juicier the meet!
You can slice butts but you don't cook nearly as long. Pull it at 165. My dad did those regularly. He would bone out a butt, tie it, and smoke to 165. Let it cool to firm up and put it on the slicer. It was delicious.
I did a couple of butts labor day weekend. Mustard for binder and Bad Byrons Butt Rub. Smoked at 225 for about 6 hours. Put them in a foil pan and poured roughly a cup of apple cider vinegar and cup of apple juice over them. Covered the pan with foil and let it go another 5 hours. They turned out great.
Good luck on the Smoker today.
Pics or it didn't happen
Pics or it didn't happen
Did what I mentioned previously. In the fridge and will be going on the smoker around 11pm. I think it will be a good one!
Coat liberally with this and a bit of brown sugar. I usually slice jalapenos in half and insert a few in between muscle groups as well. prepare as usual and you will have a semi spicy treat that makes great tacos with a bit of a different flavor.
Looks good!
I'm pretty boring with them:
1. Light coat SPG and let it sit until it's "sweating"
2. Heavy coat of whatever. Malcolm Reed's BBQ Rub in the pic works well.
3. Smoke to 165 and then wrap in butcher paper
4. Pull a little over 200
5. Set in cooler until you want to pull it
6. Mix in some sauce when I pull it, either:
a. https://www.sucklebusters.com/bbq-sauces/mustard-bbq-sauce/ or
b. https://h2qshop.com/collections/barbecue-sauces/products/the-vinegar-sauce
1. Light coat SPG and let it sit until it's "sweating"
2. Heavy coat of whatever. Malcolm Reed's BBQ Rub in the pic works well.
3. Smoke to 165 and then wrap in butcher paper
4. Pull a little over 200
5. Set in cooler until you want to pull it
6. Mix in some sauce when I pull it, either:
a. https://www.sucklebusters.com/bbq-sauces/mustard-bbq-sauce/ or
b. https://h2qshop.com/collections/barbecue-sauces/products/the-vinegar-sauce
