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Texas Style Mother’s Day Butt

dstearn
dstearn Posts: 1,705
in EggHead Forum
We are having a Mother’s Day BBQ today. This 9 lb Compart Duroc Competition Cut Butt has been on the XL since 10:30 PM last night. Started at 225 grate and this morning bumped the temp to 250.

No need to wrap. Plan is to FTC around before cranking up the heat for the ABT’s. Just placed a Texas Style Sausage that I use with the ABT’s later.


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Comments

  • shtgunal3
    shtgunal3 Posts: 6,134
    edited May 2021
    Looking good so far.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • GrateEggspectations
    GrateEggspectations Posts: 11,515
    An unorthodox pairing perhaps, but sausage and butt are a great fit. 
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  • dstearn
    dstearn Posts: 1,705
    GrateEggspectations said:
    An unorthodox pairing perhaps, but sausage and butt are a great fit. 
    It’s safe, the sausage has a natural casing and is socially distant from the butt.
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  • dstearn
    dstearn Posts: 1,705
    I ended up having to add more lump as the temp was starting to drop. Wrapped the Pork Butt in foil to get it done in time. FTC for 3 1/2 hours.  Also made home made baked beans in the Ninja Foodi which turned out great. This was the best pulled pork a I have made so far. 

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  • loco_engr
    loco_engr Posts: 5,817
    nice looking cook!
    what rub(s) did you use? & smoking chunks 
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • dstearn
    dstearn Posts: 1,705
    loco_engr said:
    nice looking cook!
    what rub(s) did you use? & smoking chunks 
    Thanks, Just Kosher Salt and 16
    Mesh Pepper with some Paprika for color.
    Post Oak chunks from Fruit A Wood .com
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  • CTMike
    CTMike Posts: 3,641
    GrateEggspectations said:
    An unorthodox pairing perhaps, but sausage and butt are a great fit. 
    I see what you did there.
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • ColbyLang
    ColbyLang Posts: 4,385
    GrateEggspectations said:
    An unorthodox pairing perhaps, but sausage and butt are a great fit. 
    Especially unorthodox on Mother’s Day, but maybe for Father’s Day.......
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  • YukonRon
    YukonRon Posts: 17,261
    Doing a peach butt myself. 10 pounder. Brined 24 hour stubbed and coated. Started at 10:00PM last night, smoking with peach. Our neighborhood smells awesome.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • attaboy
    attaboy Posts: 30
    YukonRon said:
    Doing a peach butt myself. 10 pounder. Brined 24 hour stubbed and coated. Started at 10:00PM last night, smoking with peach. Our neighborhood smells awesome.
    I’m a fan of your peach ribs. Can’t wait to try it on a butt! 
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  • YukonRon
    YukonRon Posts: 17,261
     @attaboy
    Do a 10 pounder. Smoked 21 hours. Neighbors stopped by all day, putting in their orders. Cooked down to about a little less than 8.0 pounds.

    Tonight was nacho night. It did not suck.

    @dstearn your cook looked off the charts awesome my friend love the sausage pairing and the ABTs. Killer cook as always.


    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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