First ever Butt

[namtrag]

Mixed up a rub substituting CatskillSmoker’s maple sugar in place of brown sugar.  Let it set in overnight.  Got up this morning and set up my snake and let her rip.  Will report back later. I’m using Weber charcoal and it’s the bomb so far.  I also threw on some pecan. I have the vents wide open right now and she’s sitting right at 300. (According to the notoriously innacurate dome thermometer) Haven’t decided whether to try to choke it down a little or not.  Will report back later


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[namtrag]

It’s down to 280 wide open. I think i will just let her rip!


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[mhiszem]

Can’t wait to see the results and how it tastes using the maple sugar.


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[namtrag]

Meat is already at 136.  [emoji33]. It’s only been 2:45. And it’s a 9.5 lb butt. Oh No!

Grill is at 260 wide open

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[namtrag]

Can’t wait to see the results and how it tastes using the maple sugar.


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. Definitely will let you guys know!


Here is the rub i mixed up:

1/2cup-paprika 
1/4cup-fine sea salt
1/4cup-chili powder
1/4cup-onion power 
1/4cup-cumin
1/4cup-granulated garlic 
1/4cup-maple sugar 
2tbl-mustard powder 
2tbl-blackpepper
2tbl-cayenne

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[namtrag]

Really worried.  Meat is at 179 after 3:45.  It’s 9 lbs.  what did i do wrong?  It’s going to be crappy.


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[Mr.CPHo]

Don’t be worried, namtrag, butts are very forgiving. 


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[namtrag]

Thanks, Mr.CPHo!   It’s at 195 after 6 hrs.  Should i pull and wrap for a couple of hours, or leave on a little longer?

I suspect my dome thermometer is inaccurate, although i only had a 2 and 1 snake.  I may have to invest in a better thermometer!   




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[HoosierKettle]

If it probes tender and the bone is sticking out and feels loose than it’s ready.


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[kettlebb]

Check the butt with another probe thermometer. If it’s going in like butter then pull it and wrap for a rest. If it’s still tough then let it go till it’s tender.


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[namtrag]

Thanks, Kettlebb!  I let it cook for a while longer and did exactly as you said before i read your post.  I got 195 or higher everywhere, so i pulled and wrapped.  It’s been sitting for an hour and I’m getting ready to pull it soon!  [emoji4]


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[namtrag]

Most excellent!!! The maple sugar in the rub was so good. 

[mhiszem]

Amazing bark! Great job


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[SMOKE FREAK]

Well that didn't suck at all...Great job....

[namtrag]

Thanks for all the advice everyone. You guys were right about how forgiving this cut is.  I know next time how to do it even better and how to slow it down. The snake method and Weber charcoal really worked well, i will just try dialing in the vents a little better and slow her down a little.


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