Rubmybutt
Full Fledged Farker
Well I said I was goin to do this and here's how it went. I took a 1/4 cup of everything, Franks molasses brown sugar and Gene-Bobs BBQ sauce, stuff was so thick I could hardly get it through the needle but I wanted it to stay in the meat, not run out. I'm guessin it was about a 6 lbs butt, the smallest of four. My thought was if this butt goes south I won't have as much to hack down.:becky: Of course some of it leaked out so I just kind of used it like mustard and wiped the whole butt with the marinade and then applied the rub. Here's what I used.
And here's all four headed to the needle, the other three were injected with a mix of apple juice and brown sugar.
I got them all shot up and two got SM Pecan and two got Spicy Apple. Here's what the Franks butt looked like before rub.
Here they just hit the smoke.
This is 5.5 hours later.
This at 10:30 last nite and I had had it so at 186 degrees I double wrapped them in foil and put them in a warm cooler for the nite.
I tryed a little this am and just thought about the 200 degree thing so in the oven at 225, when I got home from work this is what I was rewarded with.
It was as tender as I had hoped for, the taste was just right for us, you know it's there and it hangs around for a few minutes afterwards. By using the marinade on the outside the bark was outstanding! If you like meat with a kick you might want to give this a try. The vinegar didn't seem to bother it at all and a topping of bleu cheese in a sami will work great! Just wanted to show you how it went this weekend, thanks for looking!!!:thumb:
Mark
And here's all four headed to the needle, the other three were injected with a mix of apple juice and brown sugar.
I got them all shot up and two got SM Pecan and two got Spicy Apple. Here's what the Franks butt looked like before rub.
Here they just hit the smoke.
This is 5.5 hours later.
This at 10:30 last nite and I had had it so at 186 degrees I double wrapped them in foil and put them in a warm cooler for the nite.
I tryed a little this am and just thought about the 200 degree thing so in the oven at 225, when I got home from work this is what I was rewarded with.
It was as tender as I had hoped for, the taste was just right for us, you know it's there and it hangs around for a few minutes afterwards. By using the marinade on the outside the bark was outstanding! If you like meat with a kick you might want to give this a try. The vinegar didn't seem to bother it at all and a topping of bleu cheese in a sami will work great! Just wanted to show you how it went this weekend, thanks for looking!!!:thumb:
Mark
