I used BBQ Rub (as pictured) which I call "Rebel Rub" and worked it into the meat liberally. I scored the fat and worked the rub into the meat of each cut.
I wrapped the meat in clear wrap and let sit in the frig for several hours (24 in this case).
Build a small lump charcoal fire, adding lots of soaked hickory chips. I added the 'plate setter' for indirect heat, a foil pan for drippings and placed the meat in a V-rack. Meat and pit temp probes were inserted, the lid closed and left for 12 hrs.
I liberally basted with apple juice, then returned to the BGE until the internal temp was 180 degrees. I removed them, wrapped them in aluminum foil and 'sweated them' for 2 hours in an insulated ice chest.
These are the Butts, unwrapped and ready to shred into "pulled pork". Serve with favorite barbeque sauce.Bon Appetit,
Clark
6 comments:
Clark, your butt is so good you should sell it! <:-)
Thanks Clark! I was hoping you would break down and share your recipe. It was WONDERFUL.
OH-h-h Clark THANK YOU, THANK YOU! I am from eastern North Carolina which is known for its good "barbeque" and your "butts" were as good as anything I have tasted in bar-b-q country. Have heard of that big green egg and I will be buying one this weekend...we need a new grill anyway and we have never liked our built in gas grill...we currently use a worn out Weber. Loved those pics too. Hope our attempt at your recipe/technique turns out half as good as your delicious "butts"!
What a cruel thing! I could eat some of that butt right now. I swear I am not trying to start anything right now. BTW, I rub mine in mustard before the spices and the slow smoke on the egg makes the difference.
Let's have a BUTT-OFF and let the MMer's decide who has the best butt!
nowwwwwwww i know what all the talk was about, your butt!
makes me hungry, hate i missed it,,
hope you and jana are having a good safe trip,
missed seeing you both today
take care
vickie
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