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Another tasty Butt experience

It's been a while since I have done a pork butt, but threw two on (about8.5# each) at 11pm last night, cooked at 270 , the one in the front finished about an hour earlier than the one in the back. Went with coating of mustard and healthy dose of rub, homemade rub one one 3eyz bbq rub on the other. It never ceases to amaze me how well these turn out on the BGEimage
Large BGE Middletown, MD
image.jpg 942.7K


  • Mud PigMud Pig Posts: 466
    Looks nice, what is your homemade rub recipe? and how did it compare to the Redeye?
  • chainsaw19chainsaw19 Posts: 257
    For homemade rub I use recipe found in Southern Living a while back: 1 cup dark brown sugar 1/2 cup granulated garlic 1/2 cup kosher salt 1/2 cup paprika 2tbsp granulated onion 1tbsp dry mustard 1tbsp creole seasoning 1tbsp chili powder 1tbsp cayenne 1tbsp cumin 1tbsp black pepper I substitute certain ingredients from time to time based on what I have on hand, as for the results I purposely didn't keep track of which was which because I wanted to see if there was any drastic difference. And there wasn't a great difference in either.
    Large BGE Middletown, MD
  • Looks fantastic.  Nice cook
  • What time did you pull them off the egg?
  • Looks great. I have a five pounder cooking now. Hope it comes out as nice.
  • chainsaw19chainsaw19 Posts: 257
    The one in the front came off around noon, the other took about three hours longer which was odd because about same size but as I have read on here many times each one can cook at different rates this was definitely proof of that.
    Large BGE Middletown, MD
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