New Year's Butt

da87

i can't be the only knucklehead that got up way too early to start a butt....  lit the egg at 4:45, second rub (meathead's memphis dust)

First rub was on overnight. Egg at 250 and 9.5 lb butt on at 5:50 AM - it was dark and cold!

Now time for a bloody and to think about sides!  Maybe mac and cheese, smashed potatoes with bacon and blue cheese, and a salad?  More photos as the cook progresses

JohnnyTarheel

Bring it on!!

JacksDad

Nice. Awaiting the payoff! 

Gasman77

Doing the same, but started mine at 10 last night. Just bulled it at 11 this morning.  

Gasman77

Gasman77

What sides did you decide on?

da87

Making my mom's baked mac and cheese but added gruyere to the sharp cheddar, that's ready for the oven. Making smashed potatoes with blue cheese and bacon - we have one gluten free guest so needed another appropriately cheesey side - and a big salad. Here it is 9 1/2 hours in. Egg at 250, used apple wood chunks and some hickory chips. Sitting in the stall at 160 meat temp. If it doesn't break out by 6 and start to climb I'll jump up to turbo temp and then foil if necessary so we can eat by 8. 

da87

bgebrent

Lookin good brother.

Gasman77

Looks great. Sides sound good too. We decided on German potato salad to go with the pulled pork sliders. 

enderw30

I did! It's actually my first pork butt I've cooked. Once it's out of the foil I'll take pics myself.

JohnnyTarheel

Awesome job.... I'm hungry now!!

da87

Just off - 14 hours at 250. Resting before I pull. Pulled and plated
(with sides) will follow. 

da87

Good fun, here's the rest of the photos. No salad on my plate