I believe this was a 8lb butt, fat cap trimmed off, injected with Zatarain’s creole butter and rubbed with my own BBQ rub. First picture is after about 3 hours in, that’s when I start spritzing with Crown Royal Peach. After about 5 hours I wrapped it in foil and let it finish for however long it took. Pulled it when probe tender and kept it wrapped for about 2 more hours.
Awesome color on it (to me at least) and it had so much flavor going on. This is a combo that I’ll be doing again, and have several other ideas I’m planning on trying.
by pburch89
1 Comment
Looks like you did a fantastic job. Looks absolutely delicious!