• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Case of butts with my first rubbed butt, and Q-View

scvinegarpepper

Meat Mopper
167
59
Joined Feb 23, 2010
I recently hosted an engagement party for a fraternity brother of mine. Being that all of the hosts were either recently married or poor graduate students like myself, we went simple and I did a case of butts and we had kegs. I did the majority of them my “usual” way, finishing with my own vinegar/pepper sauce. Well, I call it “gravy,” not sauce, because it’s pretty thin. However, I decided to do one of the butts with a rub. Typically I don’t put anything on them, and just let the sauce do the work, but I wanted to do one as a “test” butt.

I used a recipe I found for Myron Mixon’s bbq rub. I also made a mixture of cider vinegar and melted butter and S&P and injected it. Here is the rubbed butt on the cooker…



Here is the whole cooker with all the other butts getting ready to foil all but the rubbed butt…



Now the thermometer tells me it’s time to foil…



I wasn’t going to foil the rubbed butt. I planned on just powering through the plateau, but I ran out of time. So I foiled it to get it over 200, then opened it up to firm up a little. Also, notice I did not put any liquid in the foil to braise. That’s all natural juice in there…



Here is the rubbed butt after pulling it…



And a close-up…



The rubbed butt came out so great, I decided to leave it dry. I set it out at the party with the sauced meat, just to get a feel for how everyone liked it. I think it was a hit. We had a very small turn out, which didn’t bother me because I had plenty of leftover meat! Enjoy the QV. Can’t wait to do another rubbed butt. Next time I am going to make sure I have enough time to power through the plateau without foiling.

-SC
 

raptor700

Master of the Pit
OTBS Member
4,067
56
Joined May 20, 2010
Looks great!

Could you taste the injection?

It sure looks good, thanks for sharing 
 

boykjo

Sausage maker
Staff member
Moderator
OTBS Member
Group Lead
7,169
597
Joined Apr 28, 2010
Very nice color on those butts.......... Is that an a-maze-n-smoker you used in the left corner of your grill.
 

tjohnson

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
Insider
5,600
138
Joined Dec 29, 2009
Nice Looking Butts!

Todd
 

scvinegarpepper

Meat Mopper
167
59
Joined Feb 23, 2010
Thanks, everyone. Always good to have the hard work appreciated. Yes, that is an AMNS smoker. I just got it and am still working with Todd to get it to my liking. But it's entirely my fault, I'm just not setting it up right. Todd is a master at customer service! Always willing to help out. And about the injection: I could taste it, but I want more. I just injected a few spots for this one because I was in a hurry. but I would like to put more in next time, maybe an oz. or two per pound? Is that reasonable?
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,649
6,303
Joined Jun 22, 2009
I've never injected butts before, because I didn't want to worry about the 40-140 rule, also they have so much fat in them it never seemed necessary. However if you say it changed the flavor, I may give it a try. By the way your PP look great!
 

i is a moose

Smoking Fanatic
357
14
Joined Feb 14, 2011
Really nice!

Care to elaborate on your gravy?

Vinnegar pepper sauces continue to confound me when I try to make them.
 

chef willie

Master of the Pit
OTBS Member
3,199
364
Joined Dec 31, 2010
Butts look great and a nice looking rig you have there. Don't think you could go wrong following Myrons lead....guys a legend and a kick to watch. Care to share which rub you snagged off him?
 

scvinegarpepper

Meat Mopper
167
59
Joined Feb 23, 2010
I just found online his standard rub. Not sure how accurate it is, but here it is...

1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil

As for the gravy, I started trying to perfect my sauce before I could even drive. I'm 27 now. I use apple cider vinegar, black pepper, salt, crushed red pepper, and ground red pepper. IMHO, that's your basic vinegar-pepper SOUTH CAROLINA sauce. But I also add some ketchup to cut the acidity from the vinegar, and some brown sugar to give it a sweet backboard to fall back on. I throw in some butter too to give it some body and help it stick to the meat. Lemons also. The citrus adds something to it that I can't place, but it wouldn't be the same without it.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.