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
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