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Author Topic: Butt rub, butt  (Read 1804 times)

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Offline Cinredman

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Butt rub, butt
« Reply #-1 on: November 01, 2013, 10:52:54 PM »
Been awhile since my last cook. Going nice and simple with a pork butt, Byron's butt rub.

Resting over night and will smoke tomorrow.

Plan to smoke for 6 hours and then transfer to  Nesco roaster for slow braise with bottle of wine.


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Offline TMB

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Re: Butt rub, butt
« on: November 01, 2013, 10:58:26 PM »
Good stuff, hard to beat that rub.
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Offline muebe

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Re: Butt rub, butt
« Reply #1 on: November 01, 2013, 11:15:32 PM »
Should be a great butt!
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Offline sparky

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Re: Butt rub, butt
« Reply #2 on: November 02, 2013, 12:00:46 AM »
what's a nesco roaster?  never heard of that.  i like the wine idea.   8)
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Offline sliding_billy

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Re: Butt rub, butt
« Reply #3 on: November 02, 2013, 06:15:41 AM »
Off to a good start.  Can't wait to see the finished product.

Sparky - The Nesco Roaster is a slow cooker/crock pot.
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Offline Pam Gould

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Re: Butt rub, butt
« Reply #4 on: November 02, 2013, 06:22:38 AM »
Quote from: sparky1 on November 02, 2013, 12:00:46 AM
what's a nesco roaster?  never heard of that.  i like the wine idea.   8)
Hi..I have several Nesco roasters. a 4 quart. 2 - 6 qts, a 12 quart and an 18 quart. The difference with them is that they have a temperature control on them instead of just low and high. You can actually set your temps. Just remember that boiling is 212º. You can bake in them or anything. I have made cakes in them before. Nesco has been around for almost 100 years. Kinda like KitchenAid..they do not wear out.  Pam .☆´¯`•.¸¸. ི♥ྀ
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Offline grossie

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Re: Butt rub, butt
« Reply #5 on: November 02, 2013, 10:04:05 AM »
Dibs on leftovers!
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Offline smokeasaurus

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Re: Butt rub, butt
« Reply #6 on: November 02, 2013, 10:05:22 AM »
Watching this one............
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Offline ACW3

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Re: Butt rub, butt
« Reply #7 on: November 02, 2013, 10:26:25 AM »
Quote from: smokeasaurus on November 02, 2013, 10:05:22 AM
Watching this one............

Me, too!!

Art
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Offline Pappymn

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Butt rub, butt
« Reply #8 on: November 02, 2013, 10:27:40 AM »


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Offline TentHunteR

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Re: Butt rub, butt
« Reply #9 on: November 02, 2013, 10:56:04 AM »
Quote from: Cinredman on November 01, 2013, 10:52:54 PM
...Plan to smoke for 6 hours and then transfer to  Nesco roaster for slow braise...


I did three butts yesterday exactly that way (except for the wine) for the marching band party last night.


Will be watching this one...
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Offline Cinredman

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Butt rub, butt
« Reply #10 on: November 02, 2013, 12:07:35 PM »
Update - butt out of fridge coming up to room temp. I am struggling to decide which method for the cook today.

Option 1 - SRG with tommyring setup for smoking
Option 2 - weber kettle, minion setup with chunks of hickory

Hindsight being 20/20, should have prepared both cuts vs freezing one, but I forgot about my recent foodsaver purchase and was thinking about too much leftovers.

I also have a samsclub brisket. Sell by date is 11/5 and I was really intending to wet age this cut for about 2 weeks. Research indicates the sell by is probably 25-29 days from packing; does anyone know the true formula SAMs uses to determine sell by date?

Decisions, decisions.


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Offline Cinredman

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Butt rub, butt
« Reply #11 on: November 02, 2013, 02:50:23 PM »
Decided to go weber. Realized all I had was apple wood chunks, so Apple wood it is today

Grill setup for minion burn
Lit and ready
Let's get cooking


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« Last Edit: November 02, 2013, 02:52:11 PM by Cinredman »
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Offline smokeasaurus

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Re: Butt rub, butt
« Reply #12 on: November 02, 2013, 03:38:08 PM »
That is quite a bit of wood for the kettle..............just sayin..........
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Offline Pappymn

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Butt rub, butt
« Reply #13 on: November 02, 2013, 03:54:33 PM »
Quote from: smokeasaurus on November 02, 2013, 03:38:08 PM
That is quite a bit of wood for the kettle..............just sayin..........

I thought the same thing.....but wanted "the talent" to weigh in.
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