No ifs or ands, just plenty of butt.

[GVDub]

It's my first butt on the PBC. 8-pounder, Creole mustard base, The Jury rub.

Ready.

No ifs or ands. by George Van Wagner, on Flickr

Set.

No ifs or ands. by George Van Wagner, on Flickr

Go. (Actually about 90 minutes in)

No ifs or ands. by George Van Wagner, on Flickr

Wrapoed in butcher paper at 160 put it on the grate with this week's Armadillo egg breakfasts. Waiting on temp. Will post the result in a reply.

 

[Stingerhook]

And you have some nice looking butt.

 

[ssv3]

Looking great George! Nothing like a PBC butt.

 

[GVDub]

While waiting on the butt, here are the armadillo eggs.

Armadillo Eggs by George Van Wagner, on Flickr

 

[BillN]

Eggs look great George and I'm sure the butt will as well.

 

[GVDub]

Final result. Bone popped right out and both of were making little yummy noises as we pulled it apart and took samples.

But, butt! by George Van Wagner, on Flickr

But, butt! by George Van Wagner, on Flickr

 

[LordRiffenstein]

That looks great George!

 

[Big George's BBQ]

That looks excellent

 

[GVDub]

Final touch, btw, was making up a batch of Piedmont-style slaw, then making myself a nice pulled pork salad with some of the butt, the slaw, some pickled jalapeño slices and a dab of mayo stirred in. Slammin'!

 

[Michigan BBQ Fan]

Looks great. Bark looks dark. Do you think that's from the rub you used?

 

[GVDub]

Looks great. Bark looks dark. Do you think that's from the rub you used?

Likely, as it was relatively high sugar content, and woukd caramelize easily.

 

[kevinstaggs]

Clean bone - that’s what your looking for.


Sent from my iPhone using Tapatalk Pro

 

[SmokinAussie]

I wanna peice of your butt....:icon_blush: