6 Butts Hanging in Hunsaker and 3 in Egg

Looking good! What rub(s) did you use on these?
This from RD
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They all took about 6.5hrs. Here are some of the done shots
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These butts came off the egg. Pretty solid smoke in them
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One of my favorite things is what some call "the bacon" of the butt. The meat right underneath the fat cap. When foiled it can get firm and almost jerky/chewy like and firm. Sprinkle a little rub on them and it is magical
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Gonna mix in some au jus and rub and them mix all together. Whole butts about to get an ice bath submerge
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You are onto a seriously good cook right there! I've never hung that much meat in my drum. But, I will say that when I hang close to that, I will overshoot my temp by 75'ish degrees (at least) because of that cold meat effect. I also agree with you about the efficient burning ceramic. I couldn't agree more. It has its place....
 
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