Seems everyone is doing a butt.....me too!!

[flash]

I was going to do this for a Florida Sportsman Big Bend bash, but TS Fay caused a cancellation. With it thawed already, not much I can do, but smoke it

Lathered some yellow mustard, then some Durkee's Chicken and Rib Rub, along with some Bad Byrons Butt Rub.

At the 2 hour point, using the GOSM charcoal to propane conversion smoker, i am at 101º internal. Using a mixture of Hickory and Oak.

 

[bbqgoddess]

Nice Butt Flash!!! looking good so far....
It has been a weekend of butts!!

 

[daboys]

Lookin good. I really like that bad Byrons Butt rub. Haven't seen it around here for quite a while now though.

 

[jdrwns]

Busted my butt yesterday to miss the rain from Fay.

 

[babyback]

Hey Flash, butt is lookin' good so far! I got mine on the pit as we speak. I wanted to mix up some of that Dirt Road Sauce you had mentioned before, but I had some trouble finding a couple of the sauces you had mentioned in the recipe. My wife was also anxious to get home, so Ill have to try it out next time.

Good luck with the smoke!

 

[flash]

I didn't like it at first, but it is growing on me.

Well another band of rain from TS Fay and it put off my 3 hour photo to a 3 1/2 hour photo

temp at 131º

 

[flash]

Like what? Alot of it can be swapped out. Trappy's was hard for us, but trips thru Georgia found it for as little as .57 cents a bottle, so I bought a case.

 

[babyback]

The Texas Pete and the Trappys were the two I couldn't find. I figured I could substitute something else, but my wife started getting a little impatient, so I told her I would just try another time. The recipe seems like it might make a lot. Does it keep well?

 

[flash]

At the 5 hour mark I had reach 162º and decided to wrap it. Added alittle more Durkees Rub after spritzing it with the Makers Mark/Vinegar solution.

 

[babyback]

That Makers Mark is some fine stuff. I actually treated myself to a glass about 4am this morning.

 

[flash]

The Trappy's is a Vinegar base hot sauce and does play a big part in the flavor. Not so sure why the Texas Pete, seems you could use Franks or more Cholula..........I will have to query Dewey for you.

 

[babyback]

They had other Texas Pete stuff, just not the mustard sauce.

 

[flash]

Ahh, for some reason I was thinking hot sauce also. I believe one time we just substitued some mustard and honey as a replacement.

 

[seboke]

Lookin good Flash, wish I started when you did! I'm 3 hours into mine now...

 

[flash]

Oops. I forgot I was going to baste the butt with some Louisiana Southern Hot & Spicey Basting Sauce before I wrapped, but figured with only one hour in the foil, I would do it any way. So at 6 hours, here it is. Internal temp was at 171º

 

[pinkmeat]

Looking great man...

 

[bbqgoddess]

Looks super yummy....I can't wait to see it all pulled.....

 

[ezmoney]

Looks outstanding so far!

 

[flash]

This was an 8 lb butt. I ended up pulling it off at the 7 1/2 hour mark with internal temp of 198º

Still a nice bark, foil and all.

Pulled and ready for some Dewey's Dirt Road Bar-b-que Sauce

 

[babyback]

Lookin' real good flash. Hope you enjoy the fruits of your labor!