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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-16-2014, 01:54 PM   #1
Billy Roo's BBQ
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Default First Butt (w/pics)

I really wanted to smoke up a brisket this weekend but the butcher had run out. He offered up ribs, but we have been doing a lot of those lately. I was thinking of getting some chicken until he came to the counter with a really nice PORK BUTT. "How about a BUTT?" he asks.That's all it took. Since 9:30 yesterday morning until now...my kids have been relentless....

"Dad, how is your butt? Dad, how big is your butt? Dad, does mom like your butt?"


I can't hardly blame them. I would have done the same thing at that age. Paybacks are heck!

Anyway....the ole butt has been on the Weber since 8:30. I took it off about an hour ago to wrap it up. Here is what it looked like before getting wrapped up -



This is my first attempt at one of these...and I am hoping it turns out so we can feast of some pulled pork sammies. I made three homemdade sauces to go with it. South Carolina Mustard, East Carolina Sweet Vinegar, and a little concoction I call Billys Shack Sauce (top secret, sorry.) I also picked up some good ole' fashion white bread, some slaw, and horseradish pickles. I can almost taste the goodness.

I will post pics once we rest the BUTT and pull it apart.

Last edited by Billy Roo's BBQ; 02-16-2014 at 02:30 PM..
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Unread 02-16-2014, 02:37 PM   #2
smokenpreacher
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Looks good! Tell us more about the rub, wood used, etc
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Unread 02-16-2014, 02:40 PM   #3
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Nice bark.
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Unread 02-16-2014, 02:41 PM   #4
Friction33
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Looking good so far.
What are you cooking on? What kind of wood ? What temp?
Bet the smell has got your tummy rumbling. LOL
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Unread 02-16-2014, 02:45 PM   #5
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Nice bark, looks good.
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Unread 02-16-2014, 02:45 PM   #6
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I want to run my tongue up and down your butt
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Unread 02-16-2014, 02:51 PM   #7
Billy Roo's BBQ
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I am smoking on a Weber Kettle with Kingsford and Hickory wood chunks. My target temp is 275 and it has been averaging right around there. The rub is a combination of Bad Byrons Butt Rub and my own blend. I read that BBBR tends to be pretty salty, so decided to cut it with some sweetness. To be honest....I am pretty cheesed about the bark thus far.

I was debating about whether to wrap it or not but moved ahead as I want to eat before dark :)

All is all...it has been a real good smoke.
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Unread 02-16-2014, 02:54 PM   #8
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Here is the recipe I used for the mustard sauce. It packs a punch, but I kind of like it. I am more of an East Carolina Vinegar guy....but this isn't bad.

¾ Cup Yellow Mustard
¾ Cup Red Wine Vinegar
½ Cup White Sugar
3 Tbsp. Dark Brown Sugar
2 Tbsp. Butter
2 Tsp. Salt
½ Tbsp. Worcestershire Sauce (Lea & Perrins)
½ Tsp. Soy Sauce
½ Tsp. Tabasco Sauce
1½ Tsp. Course Ground Black Pepper
1 Tsp. White Pepper
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Unread 02-16-2014, 04:33 PM   #9
Billy Roo's BBQ
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I am pretty excited about putting these on my pulled pork sammi:

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The fixings are ready:

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Unread 02-16-2014, 04:52 PM   #10
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Glad you are getting everything ready. I am on my way. Looking good.
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Unread 02-16-2014, 04:55 PM   #11
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Looking good!
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Unread 02-16-2014, 08:11 PM   #12
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Quote:
Originally Posted by peeps View Post
I want to run my tongue up and down your butt
oh my lol.
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Unread 02-16-2014, 08:11 PM   #13
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Looks delicious! I'd bite that butt! Did your wife like your butt?
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Unread 02-16-2014, 08:25 PM   #14
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You just can't beat a butt with bark! Very nice.
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Unread 02-16-2014, 08:28 PM   #15
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Looks great!
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