My Butt's Going to Bed!

NPHuskerFL · May 2014

Our friends from GA are here. It's harvest time on their farm. They brought us 12# of freshly picked "early berries" (blueberries). We all went to St. Augustine Amphitheater and watched there eldest Son's graduation ceremony (awesome event). Came home and quickly prepared egg for L&S. This is Butt #2 & weighs roughly 8.3# I only changed a couple items from the first Butt I made last weekend. Injected this one with apple juice mixture. Rubbed down with Mickey's Coffee Rub (used sugar in the raw vs brown sugar) & @Mickey‌ I finally found some Ancho Chili Powder so I'll see how it differs from the Cayenne bite ;-). Running pit temp at 230℉. Using my regular lump WGWW and for smoke using a combination of Pecan chunks and Black Cherry chunks. Stoker Log initiated. Gonna enjoy a Yuengling or 3 or 4 and then off to bed. More pics later today.

nolaegghead · May 2014

Looks like a winner, get to bed!

NPHuskerFL · May 2014

Thanks Nola! It's been a long ass day! But, it's been fun so far :-).

Mickey · May 2014

Man that is looking good. You will be happy with the ancho.

tulocay · May 2014

Looks good so far. Looking forward to the rest of the pics.

KenfromMI · May 2014

Ancho is great but no where near a substitute for cayenne in the heat department. Great flavor profile though.

NPHuskerFL · May 2014

Here's a shot of "some" of the blueberries. Unfortunately we are having to freeze some of them so as they don't spoil. Woke up to the BB chugging right along (9hrs 46min and counting). Pit holding steady at 230℉ & IT 165℉ figure it should be ready by 4 or so. If need be I can bump it up to finish earlier. But, as of now plan is on staying steady 230℉ uncovered. I haven't opened the dome since around 2:30 this AM.

NPHuskerFL · May 2014

Pic didn't attach. Here let's try it again.

NPHuskerFL · May 2014

Bwhahaha! I'm convinced that L&S guarantee rain.

) The last 5 or so L&S have had rain. I guess better on a that vs a pizza or searing ;-).

NPHuskerFL · June 2014

17 hrs total cook time. I ended up bumping from 230℉ to 300℉ at 4PM for the last 2hr to make dinner time at 7PM (allowed for a 1hr rest). Pulled at 202℉ like buttuh everywhere I put the TP. The Bone popped out as I was trying to pry its deathgrip from the grid. I let it rest about an hour before I got it pulled for the Kaiser Rolls. Side of baked beans with lots of bacon. Dinner for family and friends EPIC! Now gonna play some cards and the ladies enjoying their Appletinis & some various shots and me and my buddy with some lagers. Hope y'all enjoyed your Saturday!

stemc33 · June 2014

You're the man. Looks good.

GATABITES · June 2014

That bark looks yummy!

NPHuskerFL · June 2014

@stemc33‌ & @GATABITES‌ thanks! The bark was the best yet. Really liked the flavor of @mickey Mickey's Coffee Rub and the WGWW lump w/ Pecan & Black Cherry smoke. 17 hrs had an excellent payoff 4sho. :-)

Carolina Q · June 2014

For next time, butts don't need to rest. Unless mine finish way early, I take 'em off the egg, pull and EAT! If you're running behind, something to remember. Also, try plain old store brand burger buns. Cheapest ones they sell.

And cole slaw.

And that has to be the blackest bark I have ever seen!

) Beans look great!!

Sounds like you had a great time!!

grege345 · June 2014

How'd the injection work out for ya?

NPHuskerFL · June 2014

@Carolina Q‌ shouldn't the bark be like this? Excellent flavor in the bark as well. The rest was to match get it ready on time or early vs late. The Kaiser rolls were on sale at Sams for close to the same price as the cheap ones. I'm sorta Cole slawed out right now. The beans had bite. Thanks ;-)

DMW · June 2014

Looks great to me. FYI, the intent with "cheap white buns" is that the bread adds zero flavor profile, allowing the meat to shine through unimpeded.

NPHuskerFL · June 2014

@grege345‌ the injection seemed to work. Truthfully didn't notice a whole lot of difference.

NPHuskerFL · June 2014

@DMW‌ wife wanted Kaiser Rolls. Guess what? Kaiser rolls it is ;-). The pork still stole the show. Thanks man!

DMW · June 2014

Happy wife, happy life! FWIW I have been known to serve something other than cheap white store buns. Sometimes I want my homemade bread to make an impression.

Carolina Q · June 2014

NPHuskerFL said: @Carolina Q‌ shouldn't the bark be like this? Excellent flavor in the bark as well. The rest was to match get it ready on time or early vs late. The Kaiser rolls were on sale at Sams for close to the same price as the cheap ones. I'm sorta Cole slawed out right now. The beans had bite. Thanks ;-)

Yours was just a bit darker than I'm used to seeing, that's all. Maybe it's the lighting. It's all rub and smoke wood anyway. I certainly wasn't trying to insult! My apologies if I did!! And anyway, taste is what matters!

As for the buns, I've always liked the plain vanilla ones. As if what I prefer matters.

That's what they serve in most every NC Q joint I've ever been in. Sometimes I have a sammich without slaw. But it's usually because I'm too lazy to make it or go out and buy some.

To ramble on a bit longer, I'm partial to Eastern NC style Q. This is what I always shoot for (though their bun looks a bit too perfect, Ha!). It's a pic I found on roadfood.com of a sammich at The Skylight Inn in Ayden NC (where I have never eaten). Never seem to get mine quite like this, but I try. When I think of the word "barbecue", I don't think of brisket, ribs or chicken. They are, well, brisket, ribs and chicken. To me, THIS is "a barbeque"...

I'm just glad you have "discovered" pulled pork. Mighty fine stuff, eh?

NPHuskerFL · June 2014

@Carolina Q‌ Nope didn't take it as an insult. The fact is I'm new in the way of butts.

) So I'll digest any and all advise I get. I really enjoyed this rub. Next time I'll be trying a rub I really like on brisky. As for the Kaiser rolls they rocked with the PP. Ya buddy that sammich you have pictured looks mmmm good. Thanks Michael ;-)

FATC1TY · June 2014

If you want a lighter bark, cut back any sugars in your rubs. The sugar is what makes them dark, and admittedly, the sugar is what makes a thick bark as well in most cases.

Longer cooks, I tend to use less sugars in the rubs I put on. Seems to balance out.

henapple · June 2014

You wanted bark....you got it. Damn I'd get naked and bathe in those beans. Nice.

NPHuskerFL · June 2014

@FATC1TY‌ agreed with the sugar explanation. This Mickey's Coffee Rub really rocked on the BB. Normally my rubs don't have much of if any sugar. But, in this case on this BB "Black is Beautiful" :-). Thx.

NPHuskerFL · June 2014

henapple said:
You wanted bark....you got it. Damn I'd get naked and bathe in those beans. Nice.

I betcha ya would. There were like 8-10 slices of Wright Brand Bacon + some pork/bacon fat and a little extra bite with coarse black pepper & cayenne pepper and some extra molasses (they turned out real good for me just doctoring up some Bush's Baked Beans). When I have a bit more time and a CI DO I'll try from scratch. Thanks Tony

FATC1TY · June 2014

I'm gonna doctor up some beans tonight to. Thinkin about putting them in a CI skillet over the BB and let 'em get some of the goodness going on in there.

My Butt's Going to Bed!

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