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Butt for the 4th
Egg_Head_MD
Posts: 9
in Off Topic
Had some people over for the 4th so I decided to try my hand at pork butt. Got an 8.5lb bone-in from Publix and found a recipe on amazingribs.com with a few tweaks from this site. Dry brined for 18 hours. Made my own rub (recipe also from amazingribs). Mustard base. Threw it on the egg at 2am. Ended up coming off around 3pm and I made my guests wait 1 hour before I got to bust out the bear claws. Think it went pretty well for my first time.
Dry brine
Home made rub
Mustard base
Rub applied
Egg engaged
7 hours in
9 hours in
13 hours later, 197F achieved
You can see the bone starting to fall out
Finished product
Dry brine
Home made rub
Mustard base
Rub applied
Egg engaged
7 hours in
9 hours in
13 hours later, 197F achieved
You can see the bone starting to fall out
Finished product
Smyrna, GA
Comments
-
Home run.. Looks great, and welcome.Greensboro North Carolina
When in doubt Accelerate.... -
Looks awesome
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
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Great cook.congrats."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
How did the guests respond? Looks really good! Next time you should try the turbo butt and see how it compares
NC - LBGE -
wardo said:How did the guests respond? Looks really good! Next time you should try the turbo butt and see how it compares
Yeah I’d like to try another method next time, see how it goes. Maybe when it’s just for me and the Mrs.Smyrna, GA
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