Buckboard Bacon and Butts... does it get any better?

wrobs

This is a 4 lb butt thats been cured, rinsed, soaked and chilled... [p] Ready for the egg.
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Here's the beaut on the egg... about 6am this morning...
I let it get to room temp. and then chilled for 6 hours...

Here it is sliced and looking good....
I burned the remaining lump from the Buckboard Bacon cook to get ready for the Butt kickin'...4 at 7-8 lbs. each with a different rub.
Many thanks to thirdeye for his help on the Buckboard Bacon...it turned out great.
Cheers (and beers)
wrobs

thirdeye

wrobs,[p] Pardner, that is some good lookin' bacon. You couldn't ask for any better color. Tying it is a good idea, it increased the height of those slices didn't it? I've never thought of that, I'll have to pass those pictures along to the other Buckboard Buckaroos....Any samples yet or are you waiting for daybreak?[p]~thirdeye~

wrobs

Hey thirdeye,
Let me tell ya, thats one worthy cook. My son and I cheated and tried some after we sliced it and its really good. Last night I rubbed it with brown sugar and chilled over night. It took ~3 hours to get to 145 with dome @ 230 deg. Folied and rested on counter for 2 hours, chilled for 5 hours and sliced...uummm good. As far as tying... well that piece of meat was like a wet noodle after I deboned it and I didn't see any other way to keep it uniform. You are correct, it did more for the final product slicability than I could have guessed. Plan to ccok on Saturday AM at the family Christmas gathering in SC...
Merry Chrismas to you and yours...
wrobs

AZRP

wrobs,
Yeah. thanks thirdeye, I'm giving Canadian bacon as holliday gifts tommorrow. The second batch wasn't salty at all. Soaked it for 2 hours in ice water the let sit a day in the fridge before smoking. Thanks for all your help. Happy hollidays! -RP