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Butterflied Butt on the Large Egg
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R2Egg2Q
Posts: 2,136
First time cooking a butterflied butt and using Oakridge BBQ's Secret Weapon rub.
Draped it over an inverted V rack to fit in the Egg
Butt before foiling:
Pulled after a 75 min rest in a warming drawer & mixed with a little Big Butz Cranberry BBQ sauce:
Today's sammy with leftovers:
Thanks for looking!
Draped it over an inverted V rack to fit in the Egg
Butt before foiling:
Pulled after a 75 min rest in a warming drawer & mixed with a little Big Butz Cranberry BBQ sauce:
Today's sammy with leftovers:
Thanks for looking!
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA
Bay Area, CA
Comments
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The best part of a butterflied butt is twice the amount of bark and bark equals flavor.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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Hey @R2Egg2Q, that looks great, thanks for posting. I'm trying to picture how you butterflied that butt. If I'm right the money muscle is right in the middle. Did you start from a boneless butt and unfold it like a map?Definitely getting a bookmark.CheersB_BFinally back in the Badger State!
Middleton, WI -
It started off as a 7 1/2 lb bone-in butt which I'd normally cook in about 7 hours. This one was done in 4 1/2 hrs. I expected it to be faster but not that fast.Holepuncher said:How much time did butterflying save you?
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
It was a bone-in butt. I chose to butterfly in the direction I did so the money muscle sat in the middle thinking it would be protected better from direct heat. Turns out it got a little more heat & smoke being at the highest point. I was able to cut the money muscle out after the rest and slice it pretty cleanly despite it being taken to an IT over 200.Black_Badger said:Hey @R2Egg2Q, that looks great, thanks for posting. I'm trying to picture how you butterflied that butt. If I'm right the money muscle is right in the middle. Did you start from a boneless butt and unfold it like a map?
Definitely getting a bookmark.CheersB_B
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA
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