We're having a party next weekend so I knocked out some of the meat last night. Put them on at about 8 or 9, went to bed at the the wsm do it's thing. Smaller one came off at 9 am, bigger one took a few more hours. Got these for 79 cents a pound, Shoulda filled the freezer.
2 more butts
- Thread starter Justaguy
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Nick Prochilo
Chef Extraordinaire
If thats what your serving let me get you my address for the invite!
ScottyDaQ
Master of All
Looks great! What's the re-heat plan?
Smokey Lew
Head Chef
Looking good. Was it your own rub or a commercial rub? Did you inject?
I planned on bagsucking them, sticking them in the freezer for a few days and doing the simmering water method, but I'm open to suggestions. I'll be doing two more this friday/saturday to be fresh for the event and was thinking about mixing them all, but haven't decided yet. Thoughts?ScottyDaQ said:
I used a Doctored version of this:Smokey Lew said:
Jack's Old South Rub
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
I was gonna inject with some apple juice but I was to lazy to make or go buy any. I've only injected once and didn't have that big of a difference, although I think I might try it again next time.
ScottyDaQ
Master of All
mixing em should be fine. Rock On !
brownkw
Assistant Cook
Nice looking butt ya got there.
Nick Prochilo
Chef Extraordinaire
Not mixing them will work also!
Big Bears BBQ
Senior Cook
Looks outstanding nice work.....................
bbquzz
Master Chef
Nice lookin' butts 
Tri Tip
Head Chef
Yum!
