Butt Kickin on the menu tonight (PRoN)

injury · 05-18-2009, 09:25 PM

3rd cook on my UDS, first butt ever.

Last night rubbed it down good with some McCormicks(sp?) Pork Rub, wrapped, and tossed in fridge

While UDS was coming up to temp (gave Kingsford comp a try) covered it in yellar mustard and mo rub

Snug as a bug in the UDS all day at 250-275 (wanted to do lower but was worried about time since I didn't get it on til about 10:45 this morning). No turning, no mopping. Had intended to foil, but I figured with my time crunch if I wanted dinner at a reasonable hour I'd skip it. I did fat cap down as a shielding method that I had done with briskets last week. Pulled it out around 6ish, no cooler since I didn't need to hold it for any length of time just used a foil tent in my carrying pan to rest. The upper part you see by it's lonesome is the fat cap, removing the butt from the UDS the fat cap stayed on the grate. Not really stuck to the grate but you could tell the fat had definately rendered it's all.

I saw mentions here that it's done if the bone pulls out clean. Pulled out like nothing, the meat you see on it is from the half circle backside.

Attacked it with a pair of forks after I had let it rest to about 160. Just guessed there as I could find no reasonable "pulling temps".

hit it with a little more rub, and some sauce I thinned thanks to a tidbit from a brethrens comment in a butt thread. 25% store sauce (sweet baby rays in this case), 75% Apple Cider Vinegar. That sauce was killer it had a great twang to it.

Thinking about adding an outer coat of kosher salt next time after the first rub, even though the rub had salt in it I felt it could use a touch more "how ya doin" on that part of the flavor scale. I was just paranoid since all Wally World had said "may contain up to 8% solution" or some such minimally processed jargon and I hate tasting a salt lick.

OUT OF ORDER · 05-18-2009, 09:28 PM

no joke man for store bought and for anything that is some good rub i love that stuff and as well the butt looks nice (non wood pile mod) settle down

mranum · 05-18-2009, 09:38 PM

Looks awesome! Can't wait to get my UDS done and try it.

injury · 05-18-2009, 09:51 PM

Thanks for the comments. Hoping I have a little knack for this and my first 3 cooks being good isn't just beginners luck.

Glad the butt turned out well, eases the nerves a bit after the mrs. kind of volunteered me to do a brisket and a butt for her brothers graduation get together next week.

bigabyte · 05-18-2009, 09:54 PM

Looks like a great meal!

McClung · 05-18-2009, 10:00 PM

The magic is in the drum! (as long as you don't forget what you're cooking on and leave stuff on waaay to long like some folks have done)

Phesant · 05-18-2009, 10:24 PM

Looks really good, nice job

dbeast420 · 05-18-2009, 10:32 PM

Looks like everything came together for great cook

Mad Max · 05-19-2009, 06:08 AM

nicely done.

Uncle Buds BBQ · 05-19-2009, 06:34 AM

Good job for your first butt.

smalls65 · 05-19-2009, 04:02 PM

You makin me look forward do doin my Butts this weekend!!!!

05-18-2009, 09:25 PM	#1
injury Is lookin for wood to cook with. Join Date: 05-01-09 Location: Quitman, TX	Butt Kickin on the menu tonight (PRoN) 3rd cook on my UDS, first butt ever. Last night rubbed it down good with some McCormicks(sp?) Pork Rub, wrapped, and tossed in fridge While UDS was coming up to temp (gave Kingsford comp a try) covered it in yellar mustard and mo rub Snug as a bug in the UDS all day at 250-275 (wanted to do lower but was worried about time since I didn't get it on til about 10:45 this morning). No turning, no mopping. Had intended to foil, but I figured with my time crunch if I wanted dinner at a reasonable hour I'd skip it. I did fat cap down as a shielding method that I had done with briskets last week. Pulled it out around 6ish, no cooler since I didn't need to hold it for any length of time just used a foil tent in my carrying pan to rest. The upper part you see by it's lonesome is the fat cap, removing the butt from the UDS the fat cap stayed on the grate. Not really stuck to the grate but you could tell the fat had definately rendered it's all. I saw mentions here that it's done if the bone pulls out clean. Pulled out like nothing, the meat you see on it is from the half circle backside. Attacked it with a pair of forks after I had let it rest to about 160. Just guessed there as I could find no reasonable "pulling temps". hit it with a little more rub, and some sauce I thinned thanks to a tidbit from a brethrens comment in a butt thread. 25% store sauce (sweet baby rays in this case), 75% Apple Cider Vinegar. That sauce was killer it had a great twang to it. Thinking about adding an outer coat of kosher salt next time after the first rub, even though the rub had salt in it I felt it could use a touch more "how ya doin" on that part of the flavor scale. I was just paranoid since all Wally World had said "may contain up to 8% solution" or some such minimally processed jargon and I hate tasting a salt lick.

05-18-2009, 09:28 PM	#2
OUT OF ORDER Full Fledged Farker Join Date: 06-12-08 Location: azle ,tx	no joke man for store bought and for anything that is some good rub i love that stuff and as well the butt looks nice (non wood pile mod) settle down __________________ In the words of the late great Col. Sanders "im to drunk to taste this chicken" LARGE BGE [SIZE=2]smokey joe[/SIZE] 12" homade offset 22 1/2 webber

05-18-2009, 09:54 PM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looks like a great meal! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

05-18-2009, 10:00 PM	#6
McClung is one Smokin' Farker Join Date: 03-19-08 Location: Edgewood, WA	The magic is in the drum! (as long as you don't forget what you're cooking on and leave stuff on waaay to long like some folks have done) __________________ [B][FONT=Comic Sans MS]Tim[/FONT][/B] [B][FONT=Comic Sans MS][SIZE=1]The Good One Model 30/24P UDS Smoke and Thistle Competition Barbecue Team 1Lazy1 Brand, A Texas Original Lifetime member Displaced Texans [/SIZE] [I]THE SPICY FAIRY ROCKS![/I] [/FONT][/B]

05-18-2009, 10:24 PM	#7
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi	Looks really good, nice job __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

05-18-2009, 09:38 PM	#3
mranum Full Fledged Farker Join Date: 05-03-09 Location: Wisconsin Rapids, WI	Looks awesome! Can't wait to get my UDS done and try it.

05-18-2009, 09:51 PM	#4
injury Is lookin for wood to cook with. Join Date: 05-01-09 Location: Quitman, TX	Thanks for the comments. Hoping I have a little knack for this and my first 3 cooks being good isn't just beginners luck. Glad the butt turned out well, eases the nerves a bit after the mrs. kind of volunteered me to do a brisket and a butt for her brothers graduation get together next week.

05-18-2009, 10:32 PM	#8
dbeast420 Full Fledged Farker Join Date: 07-21-07 Location: Moncks Corner S.C.	Looks like everything came together for great cook __________________ 1st UDS - Ugly Betty Painfully slow GRAY thermopen wannabe It's always darkest before the dawn. So,if you're going to steal your neighbors smoker,that's the time to do it [URL="http://img.photobucket.com/albums/v614/dbeast420/CHAD.jpg"] [/URL]

05-19-2009, 06:08 AM	#9
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC	nicely done. __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

05-19-2009, 06:34 AM	#10
Uncle Buds BBQ is one Smokin' Farker Join Date: 05-04-09 Location: Marietta, GA	Good job for your first butt.

05-19-2009, 04:02 PM	#11
smalls65 Full Fledged Farker Join Date: 04-27-09 Location: Durham, NC	You makin me look forward do doin my Butts this weekend!!!! __________________ Ron (The SmokeHouse Bandits BBQ Cookin Team) BWS Chubby, WSM x 3

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