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Butt all rubbed hitting the egg early!

Cookbook_ChipCookbook_Chip Posts: 1,218
in Pork
Sliced a bit on the fat cap for max bark. Dizzy Dust and Raging River rubbed on yellow mustard base. More pics to follow. I am hungry already!
Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes

Comments

  • ChubbsChubbs Posts: 6,924
    Nice. Just rubbed mine with mustard base. Threw some bad Byron's and some dizzy dust on it. Going on at midnight. 8lbs. Yours?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Cookbook_ChipCookbook_Chip Posts: 1,218
    @Chubbs mine is about 8 lbs, too.  How is yours coming along?  Mine hit the egg just an hour ago.
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • Cookbook_ChipCookbook_Chip Posts: 1,218
    And this is going in the finished product. I am sure you recognize it from Columbia!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • ChubbsChubbs Posts: 6,924
    My sure you saw my thread. Had my first bad butt. Nightmare from the start. Picked up from butcher and he trimmed entire fat cap off. Got new gasket and high que grate on egg. This was first low n slow with high que. vent settings are way dufferent. Had done dials in for an hour at 250. Putt butt on at midnight. Monitored egg for an hour. Stayed right on 250. Woke up at 7, done at 350 and IT temp of butt at 212. Not good. Tasted decent at best. Got some playing to do to get used to high que. good luck with yours. Hard to mess up a butt but I did somehow. Guests still loved it but I was disappointed.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • DMurfDMurf Posts: 481
    Got two Butts rubbed up with some Bad Byrons getting ready to hit the EGG for a low-n-slow. Hickory chunks for the smoke.

    David
    BBQ since 2010 - Oh my, what I was missing.
  • BYS1981BYS1981 Posts: 2,521
    I am doing a butt tomorrow. I will post pics and the recipe tomorrow in a post.
  • Cookbook_ChipCookbook_Chip Posts: 1,218
    @chubbs too bad- sorry. Mine is at 171F now and climbing nice. Can't wait! @dmurf and @bys1981 post pics!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • BYS1981BYS1981 Posts: 2,521
    Will do. Kalua pork recipe.
  • Cookbook_ChipCookbook_Chip Posts: 1,218
    Pulled at 7:30 198F. Killer bark and so yummy!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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