Small Butt


 
Steven P (Tupelo)

Steven P (Tupelo)

TVWBB Super Fan
Lately I hadn't been getting much of a smoke ring on my butts using a mustard slather and rub. So, I decided to try doing the rub differently. I stopped by Piggly Wiggly to get a butt. All they had left was a 4.5 pounder. I brought it home and made a wet paste out of Texas Pete hot sauce, Worcestershire sauce, and Texas BBQ Rub Original. I used 5 small chunks of Hickory from Fruita Woods. It worked well. It had a nice smoke ring and flavor.

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Thanks for looking!
 
Nice looking butt Steven. I have one on the WSM right now that I put on at 7AM. It's working through the stall right now. Hopefully it turns out like yours did.
 
Looks nice Steven. I have a butt currently wrapped in foil after smoking and was wondering what the optimal temp is to unwrap and pull? It's been holding in the 180s for awhile after taking out of the mini joe smoker and I have all the time in the world to wait.
AND where is the place on the bb I could have got that answer instead of asking. I'll continue to look.

Found enough to answer at -Letting Meat Rest After Cooking: How It Works & Why It Makes Your Barbecue Better- on the virtual bullet.

So thanks......Chris?
 
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Thanks guys! Jody, I'm glad you found your answer. Chris has just about everything we need to know about BBQ here. This site is my reference manual for grilling and smoking.
 
Great looking small butt, how would you describe the flavor using Texas Pete hot sauce, Worcestershire sauce, and Texas BBQ Rub Original?
Smokey hot, smokey medium?
 
I couldn't tell that it was anymore spicy than when I do a mustard slather. I think the texture of the bark was better. It wasn't quite as thick and was a bit softer. The prevailing flavor was the rub, which can be a little spicy. In this case, I wouldn't even consider it medium. I think the wetness of the paste definitely helped with the smoke ring.
 
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