We did the smaller butt and one of the big butts as "Home-style", see this post. We also attempted to make the other large butt into what we called "Franken Butt". Initially, we created a newer spicy injection:
Spiced Injection, First Attempt
- Use Honey BBQ Sauce as starting base, approx 1-2 cups
- add Lothar chili sauce (~2 tbs)
- some beer baste stuff (that Mike made for Brisket)
- apple juice; approx 1.5 cups
- salt (>2 tbs)
- pepper sauce; from my Dad is basically hotrnhell peppers in vinegar (~2 tbs)
- mustard
which we complimented with extra cayenne and ancho in the rub for this butt.
Then the fun began, since it was cold, and we had some issues with the grills.
Mike had all sorts of craziness going on with his brisket which he will need to fill in accordingly, but this video shows some of the fun.
Temp log (which was horrible since I couldn't get the grill up to temp partly because of problems with overly large wood chunks on top of my coals as well as some serious wind)
10:50 Coals on
12:30 Butts on; temp at 250 all open, though change to 50% all promptly
1:10 215; 50% all
7:40 180; 100, 100, 50%; baste
9:00 160; change all to 100%; water, baste, coals
10:15 215; baste
11:30 190; baste; small at 170, large at 150
1:30 take small off; temp is now staying at 240 for rest
4:00 take off remaining, wrap and let rest for 1.5 h.
I managed to snag a pick of the butts after 7 h of cooking since I don't think pics on this blog really convey how the butts don't get that nice crisp burned goodness to them until after you start basting.
Also, just for records, here was Mike's Collard Recipe
2 bunches collards (cleaned and stems removed)
4 strips bacon
1/2 med yellow onion chopped
garlic
vinegar
chicken stock
salt and pepper
mustard
hot sauce
1/4 c brown sugar
squirt molasses
- In large dutch oven, sweat bacon
- add remaining ingredients
- bring to boil and add collards
- cover and cook for ever (~2 h)
When it was all finished, we went over and had a dinner that couldn't be beat at Chris and Tracy's house.
