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Butterflied Butt on the Large Egg

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R2Egg2Q
R2Egg2Q Posts: 2,136
in EggHead Forum
First time cooking a butterflied butt and using Oakridge BBQ's Secret Weapon rub.
Photobucket Pictures, Images and Photos
Draped it over an inverted V rack to fit in the Egg Photobucket Pictures, Images and Photos
Butt before foiling: Photobucket Pictures, Images and Photos
Pulled after a 75 min rest in a warming drawer & mixed with a little Big Butz Cranberry BBQ sauce: Photobucket Pictures, Images and Photos
Today's sammy with leftovers: Photobucket Pictures, Images and Photos
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
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Comments

  • Holepuncher
    Holepuncher Posts: 388
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    How much time did butterflying save you?
    Hendersonville, TN.
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  • GrannyX4
    GrannyX4 Posts: 1,491
    edited October 2013
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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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  • Black_Badger
    Black_Badger Posts: 1,182
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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.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
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    Holepuncher said:

    How much time did butterflying save you?

    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.
    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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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
    Options
    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.

    Cheers
    B_B
    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.
    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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