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First Higher Temp Butt

edited June 2012 in EggHead Forum

9 lbs, Mustard base with Old No. 2 Brisket Rub from and mixed in some Salt Lick Original Dry Rub as well. Cooked 340 dome for a  little under 11 hours.  First time I've cooked a butt that hot, but worked out well.  The side was red potatoes cut into slices, olive oil, and Grand Champion rub.  Cooked those at 340 dome for about 2 hours (until crispy on edges), flipped half way through.

Yesterday seared a Ahi Tuna steak, marinated in soy sauce and honey for about 3 hours and then covered in sesame seeds.  Unfortunately, forgot to take pics.  I know... no pics, it didn't happen.

Hope your weekend was as eggcellent as mine!imageimageimageimage

San Antonio, TX
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