Tri-tips and a Butterflied Butt

I picked up a Creekstone Farms natural black angus tri-tip to compare to a normal select grade tri-tip.


Seasoned them both with some Rub Co Santa Maria rub and put them on the Hasty-Bake with some pinquito beans and some red oak for smoke:


Gave them a little sear to finish & sliced them up after a rest:




My plate:


The tri-tip cook was entered into the Tri-Tip Feast Throwdown finishing up today over at: http://www.bbq-brethren.com/forum/showthread.php?t=171752

Earlier in the morning I cooked a butt on the Large BGE that I'd deboned & butterflied and seasoned with some Oakridge Secret Weapon. Thanks again to KC Mike for the rub! Secret Weapon was tasty & I'm looking forward to other cooks with it.




First time I've cooked a butterflied butt and it was interesting (fast cook, more bark, and I got some decent chunks & pulled). Here's the pulled pork with a little Big Butz Cranberry sauce mixed in:


It was a good day for cooking. Thanks for looking!

deepsouth said:

food all looks great, as usual.

never thought about cooking a butt that way. how much time does it cut off the cook??

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Thanks Jason! It started off as a 7 1/2 lb bone-in butt which I'd normally cook in about 7 hours. This one was done in 4 1/2 hrs. I expected it to be faster but not that fast.

Bludawg said:

Good thing I topped off before I read this or I'd be on feedin frenzey. Where did you get that rack the butt is cookin on?

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I'm pretty sure I bought it from my BGE dealer a few years ago. Looks identical to the one deepsouth linked.

KingRanch450 said:

Butterflied butt....I was thinking some kind of tramp stamp!

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Yeah, I googled "butterflied butt" and got some images of those tramp stamps! :-D