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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 08-23-2013, 07:37 PM   #1
ChetPunisher
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Default A Two Butt Weekend.

Going to do some pulled pork for the guys at work on Monday. I'm gonna do two butts. Was thinking of doing a Salt and Pepper rub. Any suggestions on the mixture?

Also, I normally just put it fat side up and on the grill, should I try and do it in a pan this time?

Any new rub recipes people want to share?

Looks like a great weekend to smoke.
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Unread 08-23-2013, 08:25 PM   #2
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Quote:
Originally Posted by ChetPunisher View Post
Going to do some pulled pork for the guys at work on Monday. I'm gonna do two butts. Was thinking of doing a Salt and Pepper rub. Any suggestions on the mixture?

Also, I normally just put it fat side up and on the grill, should I try and do it in a pan this time?

Any new rub recipes people want to share?

Looks like a great weekend to smoke.
There are probably as many ways to do butts as there are members here.

A simple mixture of salt and pepper is fine, you can also add some granulated garlic amongst other things..

Chris Lilly's Six-Time World Championship Pork Shoulder Rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 Tablespoon chili powder
1 teaspoon oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

I start my butts fat side down to buffer heat on the meat, then at half way through the cook, I turn fat side up to render into the meat. Whether or not it does any good, it just works out good for me that way.

When it's time to foil, I pan the butt and cover with foil to save the meat juices that get mixed with the pulled pork after the fat has been removed.

You have to find what works best for you and stick with it...
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Unread 08-23-2013, 08:59 PM   #3
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Pepper Rub
courtesy BBQ Pitboys

3 Tbl kosher salt
3Tbl black pepper
3 Tbl Red pepper flakes
3 Tbl onion powder
3 Tbl dried parsley

I crown cut the fat cap cook fat up if I decide to wrap it is around 4-5 hrs in if I get pushed for time or if I want some aus jus
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Unread 08-25-2013, 07:45 AM   #4
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Got My wood resupply...



Rubs put together. I use Lilly's mix and this is my new Salt and Pepper mix....



All rubbed up...



All ready...

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Unread 08-25-2013, 08:03 AM   #5
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Keep us posted on the results....

Anxiously awaiting your next post(s)....
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Unread 08-25-2013, 11:17 AM   #6
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Little Butt at 195°, pulled and wrapped for the cooler. Lunch in an hour...

Big Butt is 155° and still going...



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Unread 08-25-2013, 11:18 AM   #7
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BTW. This is the biggest butt I have done so far.. 8.5 lbs.

The little one was boneless...
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Unread 08-25-2013, 12:35 PM   #8
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Those look just fine. Does scoring the fat help it render down faster or reduce the cooking time?
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Unread 08-25-2013, 12:37 PM   #9
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Those are grill marks. I didn't score the fat.

Update: Big Butt is at 185°
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Unread 08-25-2013, 12:39 PM   #10
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One new thing I learned this Smoke. Turning and flipping reduces stall times. I flipped about three hours in. Started fat side down, flipped to fat side up. Pulled the small but at 195°. Turned the Big Butt and temps continued to rise. No stales this smoke. I like that.
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Unread 08-25-2013, 01:19 PM   #11
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Well, we rushed it a little for lunch so it cubed more than pulled. But the salt and pepper is a winner indeed. Not sure I'm ready to replace Lilly's rub, but still very good.



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Unread 08-25-2013, 02:50 PM   #12
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Big Butt Update. 200° and probed tender. Foiled and in the cooler for a couple hours. And oops, it left a couple morsels on the grill... Darn... :)
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