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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
10-02-2010, 07:03 PM
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Ross got a big ol butt, oh yea
I am firing up the egg and do an over nighter low and slow. Got it seasoned up with some John Henrys Pecan Rub and Creole Mustard. I am going to use some pecan chunks for the smoke and let it go without looking until it reaches 195 degrees internal temp. Last butt I did went 14 hours. Sipping some sake on the back porch smelling like smoke. I love this shiznit.
[SIZE=3] [/SIZE] 
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