Sunday Butt

JohnEggGio · April 2018

She’s on! I usually just score the fat cap, but I trimmed it pretty tight this time. Sat overnight, all rubbed-up - homemade mix. Apple and cherry wood over a water bath. Yes, I know, many don’t use a water bath...but, I want to catch the drippings.

GregW · April 2018

Nice start.
Please show the finished photos.

Skrullb · April 2018

I use water when doing a butt too. It’s the only way I’ve found to get a smoke ring with the BGE

JohnEggGio · April 2018

GregW said:

Nice start.
Please show the finished photos.

Sure will!

JohnEggGio · April 2018

6 hours in...

JohnEggGio · April 2018

Just under 9 hours, 195+, she’s probing like buttah...

Used a stiff basting brush to essentially deglaze the drip pan. After de-fatting, I figure I’ll have about 12 ounces of awesomeness. I find the au jus to be particularly beneficial when reheating leftovers.

She’s sleeping, wrapped in some HDAL in a just warm oven. Probably won’t crack ‘er open for another 90 minutes.

JohnEggGio · April 2018

Couldn’t wait any longer - went in and pulled off a hunk - very moist and tender.

ewyllins · April 2018

hell yeah!!!!! Great bark sir, well done.

JohnEggGio · April 2018

I apologize for the multiple posts. This is going to be my reference for future butts. I heard the wife use the word “awesome”...for me, it was exactly what I was craving and I don’t know how it could have been better. I finished mine with some Carolina Red that I’ve had steeping for a couple of years (it’s in a nasty bottle - if anyone asks, I say “oh, you wouldn’t like that”).

The final product - no au jus used tonight.

SamIAm2 · April 2018

No need to apologize. This is an awesome cook and that au jus, bottle that and send it down here please!

Sunday Butt

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