Haven't Smoked a Butt in a While

[mr_whipple]

This was gonna be breakfast sausage, but plans changed. Been far too long since I did one. Ribs and other things have been my go to as they take far less time to cook. Anyhow, here we go..
9.2 lbs and ready to get rubbed up.
.

I've done a bunch of rubs over the years, but every now and then I like to use the "renowned mr. brown" recipe that I came across so many years back. It has a black pepper bite that I like. Makes a very nice bark.
It goes something like this:

• 1/4 cup ground black pepper
• 1/4 cup paprika
• 1/4 cup Turbinado sugar
• 2 Tablespoons table salt
• 2 teaspoons dry mustard
• 1 teaspoon cayenne pepper

All rubbed up and into the fridge over night.


And here we are ready to hit the smoker. Love that color. Went on at 0250 this morning running the camp chef at 250.




This was about 0730 this morning. I just checked the IT at about 20 minutes later and it's about 160 average according to the thermapen in a few different spots. I was thinking about wrapping it to speed up the cook but looks like things are progressing nicely, so I think I'll pass on the peach paper for now as that rub makes an amazing bark. We'll see how long it sits in the stall.



Thanks for looking!

 

[smokerjim]

Looks good

 

[mike243]

Looking good, thats a great rub thats has been around for a long time because its hard to beat imo

 

[JLeonard]

Nice! You did good.

Jim

 

[mr_whipple]

Almost forgot. Gotta have some sauce for the Q! I've been using this http://kamadojim.com/eastern-north-carolina-style-bbq-sauce-recipe/ quite frequently since I ran across the recipe. It's not for people who don't like spicy. Growing up in the Detroit area hockey rinks as a kid I became hooked on salt and vinegar on my fries at the various concession stands when you played in Canada. Ketchup was the order of the day state side. But when I moved here to VA 30 years ago the NC style was an instant hit with me and I can't seem to go very long with out some. This is a great recipe, but I never say anything about authenticity in regard to NC sauce as that will always start an argument. Kinda like talking to a Kyle Busch fan
I do it slightly different than the recipe calls for. I bring everything to a boil. As soon as it boils I take it off the heat and throw in the red pepper flakes. Cool to room temp, bottle and in the fridge it goes til you need to make more.

 

[mr_whipple]

That was fast! 11.5 hours, probe tender all over and between 200 and 205 depending on where you put the thermometer. Gonna foil it and rest in a 170 oven for a bit before I pull it. It's officially cocktail hour