R Dembkowski
TVWBB Member
Picked up an 8 lb butt for Labor Day. This was my 1st overnight cook because my wife had to work the next evening. I started around 11 pm to get everything going. Listening to some tunes to set the mood.
I did not see the fat at the bottom in the packaging. I was really worried about how it would render out with that.
Rubbed with brown sugar, black pepper, paprika, salt, cumin, red pepper. Then put in the fridge to get cold.
Set the WSM with minion in mind. Used sassafras wood for smoke flavor.
Fired up!
Butt went on around 12:00 am. Temp at steady at 225.
Around 10:30 am she was ready to come off and into foil and a cooler. Internal temp at 205!
I made some ABT's. These things are a hit for my family.
Pulled and ready to go by 1:00 pm. The fat part rendered out very nicely. A couple of ABT's disappeared in a matter of minutes.
Served with some sweet and tangy bbq sauce. Made with ketchup, red wine vinegar, honey, molasses, black pepper, onion and garlic powder, and salt. Plated and ready to enjoy!
Thanks for looking and hope everyone had a great Labor Day!
Ryan
I did not see the fat at the bottom in the packaging. I was really worried about how it would render out with that.
Rubbed with brown sugar, black pepper, paprika, salt, cumin, red pepper. Then put in the fridge to get cold.
Set the WSM with minion in mind. Used sassafras wood for smoke flavor.
Fired up!
Butt went on around 12:00 am. Temp at steady at 225.
Around 10:30 am she was ready to come off and into foil and a cooler. Internal temp at 205!
I made some ABT's. These things are a hit for my family.
Pulled and ready to go by 1:00 pm. The fat part rendered out very nicely. A couple of ABT's disappeared in a matter of minutes.
Served with some sweet and tangy bbq sauce. Made with ketchup, red wine vinegar, honey, molasses, black pepper, onion and garlic powder, and salt. Plated and ready to enjoy!
Thanks for looking and hope everyone had a great Labor Day!
Ryan
