Actually started several months ago when I got a good deal on a butt. Kept it in the freezer for an "opportune time" and friday evening I decide this was it so I hauled it out and started the defrost in the fridge. Sunday night, I had this:
built my rub:
I don't use mustard so this is what it looked like, opened up and ready to rub:
It had a heavy duty fat cap on the other side which I finally decided just to score and leave on:
2 shots of the rubbed butt:
Wrapped up and rested in the fridge from about 8:00 PM Sunday night to 6:30 AM Monday morning:
Threw him in the GOSM big block with hickory and let him go. Temps (Mav 732) 230 - 250 until about 3:00 PM when he hit 165 internal. I've never foiled before, but i tried it today. At 6:00 PM he hit 205 and I wrapped a second layer of foil around him and followed that with a towel. Rested him in a smll cooler for just about an hour when his IT went first to 207 and then started dropping. I opened him up at 7:00 to find this:
Started pulling, but there were only two of us so I stopped half way:
You see the bone there.... and the final meal:
Tastey, tastey and a bunch of leftovers! Thanks for looking.
built my rub:
I don't use mustard so this is what it looked like, opened up and ready to rub:
It had a heavy duty fat cap on the other side which I finally decided just to score and leave on:
2 shots of the rubbed butt:
Wrapped up and rested in the fridge from about 8:00 PM Sunday night to 6:30 AM Monday morning:
Threw him in the GOSM big block with hickory and let him go. Temps (Mav 732) 230 - 250 until about 3:00 PM when he hit 165 internal. I've never foiled before, but i tried it today. At 6:00 PM he hit 205 and I wrapped a second layer of foil around him and followed that with a towel. Rested him in a smll cooler for just about an hour when his IT went first to 207 and then started dropping. I opened him up at 7:00 to find this:
Started pulling, but there were only two of us so I stopped half way:
You see the bone there.... and the final meal:
Tastey, tastey and a bunch of leftovers! Thanks for looking.
