Well Thursday night at 10 pm I had this monster sized butt defrosted sitting on my counter, it must of been over 12 lbs, with bone in.
I covered it in mustard first and then sprinkled on the rub, lots of mixed spices and brown sugar. It sat in fridge till 6:30 am. With a hot cup of coffee and darkness, my neighbours think Iam nutz, I slid it into the Brinkmann burning lump coal at 240 F.
I smoked it with Maple chunks and sprayed it with Spiced Rum and apple juice every hour until it reached 165 F meat temp., only flipping it once, just because I never did that before.
At 165 F I pulled it off the smoker and double wrapped it in foil with more rum and apple.
I then put it into the 250 F oven until it reached 200 F meat temp.
The butt then got wrapped in double thick towels and put into a cooler from 11 pm to 7 am the next morning because I was really tired at this point.
It was so tender it was like trying to pick up melted butter !
I just pulled the 2 large bones out clean and the meat just shreaded on its own, WOW ! I got this killer Habenero BQ sauce and a fresh bun,
I wish I could have you all over for a sammy! Too check it out.
I couln't believe how long the plateau's were and it took 16 hrs. and 12 lbs. of lump coal to finish.
I think I will stick to the 8 pounders in future.
Thanks to everybody for their help.
John C.
I covered it in mustard first and then sprinkled on the rub, lots of mixed spices and brown sugar. It sat in fridge till 6:30 am. With a hot cup of coffee and darkness, my neighbours think Iam nutz, I slid it into the Brinkmann burning lump coal at 240 F.
I smoked it with Maple chunks and sprayed it with Spiced Rum and apple juice every hour until it reached 165 F meat temp., only flipping it once, just because I never did that before.
At 165 F I pulled it off the smoker and double wrapped it in foil with more rum and apple.
I then put it into the 250 F oven until it reached 200 F meat temp.
The butt then got wrapped in double thick towels and put into a cooler from 11 pm to 7 am the next morning because I was really tired at this point.
It was so tender it was like trying to pick up melted butter !
I just pulled the 2 large bones out clean and the meat just shreaded on its own, WOW ! I got this killer Habenero BQ sauce and a fresh bun,
I wish I could have you all over for a sammy! Too check it out.
I couln't believe how long the plateau's were and it took 16 hrs. and 12 lbs. of lump coal to finish.
I think I will stick to the 8 pounders in future.
Thanks to everybody for their help.
John C.
