Just a big butt

Simcan

After my Korean fried chicken post I thought I should post an egg cook, even though it was not exactly groundbreaking stuff. Just an 11 pound butt.  Foolproof and delicious is a good combo, especially when it is cheap and there is lots of it!  


Went with no mustard (I stopped bothering with mustard on my ribs and butts, and haven't noticed any difference in terms of rub adhering to the meat, or flavour) and a home-made rub (loosely based on an Alton Brown recipe), plus a small sample pouch of Dizzy Pig Red Eye. 

Went on around 9am and smoked with hickory and apple at around 325 until about 7pm, which is when it hit about 200 degrees. Wrapped in foil, threw it in a cooler and went out for dinner, pulled later that night, most of it vacuum sealed and frozen (I love having this stuff on hand to just drop into simmering water for half an hour and then cutting open the bag and dumping it in a bowl to serve) and I actually - sacrilege! - prefer it this way).

beatarmy

nice cook, the bark looks great

jeffwit

I like those, and I cannot lie. 

SmokeyPitt

Sometimes you can't beat the classics. That is some good looking pork. 

JohnnyTarheel

Big butts are wonderful!!!

Hawg Fan

Great looking bark.  Did you score the pork butt before applying the rub?

YukonRon

Great looking cook. I have not done one in a while and will do so again very soon, thanks to you.
Bone in pork butts are getting scarce around here, everything comes packaged boneless these days.
I usually smear mine with peach preserves after the rub. It really retains moisture, and makes the crust very crispy.

Eggcelsior

Oh my god, Becky. Look at that butt!

Simcan

@hawg fan, no, no scoring.  Just washed and dried (it smelled a little funky) then lots of rub.  @YukonRon, I have done peach preserves before (I think on your recommendation, if memory serves) and I agree, it adds something excellent, but did not have any this time.