I have the rub I like and I’ve only cooked two butts ever. Both were outstanding. I can’t remember if I put the rub on the night before or during the day before I put it on the grill? What do y’all prefer?
OT: Boston Butt rub question
- Thread starter TimberBeast
- Start date
I like doing it the night before or several hours at least. I almost used to never do the same thing twice but I got a pretty good results the last few times and haven’t changed. Hickory and cherry wood for smoke. Stopped using mustard as a binder. The only thing it did was make a good contrast in color so I knew where I needed to apply more rub. I apply my run and then the BBQ run on top for a little sweetness. Before I put the butt on I injected with apple juice mixed with my rub. I don’t go crazy, just about a cup total. Smoke at 225 and spritz with 50/50 apple juice and apple cider vinegar every hour. Wrapped with butcher paper when I got the bark I wanted. Foil 17s the bark up. Butcher paper got me over the stall and kept that bark on point. Then cook to about 200 degrees, just depends on how patient you are.
In summary, yeah I’d do it the night before. My results have seems to be better when I have.
In summary, yeah I’d do it the night before. My results have seems to be better when I have.
When you put the rub on overnight in the fridge do you just put it in something covered or wrap it in something or just doesn’t really matter?
I put mine in a large, shallow roasting pan and cover loosely with foil. I like putting the rub on the night before because it allows the salt to penetrate the meat. Plus, having the pork butt covered but not wrapped allows it to shed some of the excess liquid from the packing process. This allows the meat’s true flavor to shine a little more.
Not sure it matters. But, seems like letting it sit overnight would be preferred as long as your rub doesn’t have a bunch of acidic elements.
Mine usually end up tasting like whatever sauce I glaze them in or apply after it’s been pulled anyway.
Mine usually end up tasting like whatever sauce I glaze them in or apply after it’s been pulled anyway.
This^^^^^^^^ Have smoked dozens of them different ways. Have tried letting them sit over night and not, really can’t tell a difference. I like to use peanut oil as a binder and Jonesy Q Pig Pow. Usually put it on about an hour before it goes on.
You want to just salt and some pepper over night. That will brine the meat and penetrate it. The rub made of spices, sugar, etc. can be done just before putting it on.
That jonesy Q pig pow is pretty good stuff. So is the cow pow if you’ve never tried it
KISS theory. Salt and pepper about and hour before putting it on the grill. Then I let the hickory do 99% of the talking. When I wrap, I'll put on a light coating of Lawry's and butter for additional moisture. If I do foil (because I'm out of paper), I'll skip the butter.
I'll stand firm and say all the jackasses selling rubs on TV and the internet are full of ****. They are just like guys selling fishing lures on sunday morning. 95% of the rub either burns off (and leaves a ****** flavor) or falls off.
Outside of SPG, there really isn't that much that needs to be added. Let the wood and smoke take care of the rest. I personally like a little touch of lawry's at the end, but I'm not coating my meat with condiments, dressings, and 9 pounds of other ****. The people that do that either don't like the true taste of pork or are trying to sell you something. I assume these are the same people that put ketchup on their steak.
I'll stand firm and say all the jackasses selling rubs on TV and the internet are full of ****. They are just like guys selling fishing lures on sunday morning. 95% of the rub either burns off (and leaves a ****** flavor) or falls off.
Outside of SPG, there really isn't that much that needs to be added. Let the wood and smoke take care of the rest. I personally like a little touch of lawry's at the end, but I'm not coating my meat with condiments, dressings, and 9 pounds of other ****. The people that do that either don't like the true taste of pork or are trying to sell you something. I assume these are the same people that put ketchup on their steak.
30 minutes is fine. Most people spend way too much time on butts. I did myself until about a year or so ago. Someone on here mentioned the turbo butt method and I tried it and will never go back.
335-350. No wrapping. No stall. Bark like a mofo. Juicy as all get out. I spent maybe 8.5 hours max from rub, smoke, rest, and pulling one a few weeks ago. Looked like an asteroid but was so juicy it fell apart.
Method definitely works in a kamado/egg, not sure about other smokers. Life changing.
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I would love to hear results from anyone that tries it on a pellet smoker or offset. It comes out better than low and slow on my Kamado.
335-350. No wrapping. No stall. Bark like a mofo. Juicy as all get out. I spent maybe 8.5 hours max from rub, smoke, rest, and pulling one a few weeks ago. Looked like an asteroid but was so juicy it fell apart.
Method definitely works in a kamado/egg, not sure about other smokers. Life changing.
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I would love to hear results from anyone that tries it on a pellet smoker or offset. It comes out better than low and slow on my Kamado.
There’s no need in letting it sit overnight. The butt is going to absorb the rub flavoring for the 10-12 hours it’s going to smoke. Throw on some kosher salt, coat in yellow mustard, add the rub, and throw it on the smoker.
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Dude. You are killing me. Skipped dinner last night and I have to wake up to this? All I can hear is Homer saying “mmmmm pork.”
I salt the night before. Then apply rub right before smoking. And the rub I use doesn’t have salt in it.
I do mustard and rub then uncovered in the fridge overnight. Just before going on the smoker another light dusting of rub. You will be surprise the amount of water that is pulled out of the butt due to the salt. I've tried numerous things to help shorten the stall, this and fat cap down have seemed to help the most.
I like to brine overnight in apple juice, apple cider vinegar, and salt. Then I coat it in salt, pepper, garlic powder, and slap if I want it to have a slight kick.
I smoke in my offset at 250F until around 185F internal then I put it in a foil pan and cover it. Crank it up to 300F and wait until 205F. I like to pull it and mix it with the fat that renders out late because I'm a fat ***.
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I smoke in my offset at 250F until around 185F internal then I put it in a foil pan and cover it. Crank it up to 300F and wait until 205F. I like to pull it and mix it with the fat that renders out late because I'm a fat ***.
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It's really really hard to 17 up a butt. Do whatever suits your schedule and leaves you with the fewest dirty dishes and i'm sure it will turn out great.
One of my friends that gets into this a lot more than I do...
He uses Meat Church Honey Hog and Honey Hog Hot.
Inject the night before, I prefer Porkcutta. Scour the fat cap so that the seasoning can penetrate the meat. The next morning, I like to put an all purpose seasoning on first (Salt/Pepper/Garlic) and let it sit for 15 minutes. Next I put on a thick layer of the honey hog and if you want some spice, the honey hog hot. Get them on the smoker at 225 for 3 hours. I bump up the temp at this point to 250 until the internal temp is 165. When it starts getting close to 165, i heat up some BBQ sauce, 1/4 stick of butter, honey, brown sugar, and your choice of the seasonings. I pour some of this in the bottom of a pan or tinfoil if you are wrapping. Sit the boston butt down in it and either wrap the top of the pan in tinfoil or wrap the tinfoil around the butt tightly. Pull off at 202, let rest atleast 30 minutes. As you pull the butt, I add a decent amount of the honey hog at this point and the honey hog hott if you want spicy. There should be a large amount of juice, just keep pulling and flipping and it will eventually absorb into the meat.
He uses Meat Church Honey Hog and Honey Hog Hot.
Inject the night before, I prefer Porkcutta. Scour the fat cap so that the seasoning can penetrate the meat. The next morning, I like to put an all purpose seasoning on first (Salt/Pepper/Garlic) and let it sit for 15 minutes. Next I put on a thick layer of the honey hog and if you want some spice, the honey hog hot. Get them on the smoker at 225 for 3 hours. I bump up the temp at this point to 250 until the internal temp is 165. When it starts getting close to 165, i heat up some BBQ sauce, 1/4 stick of butter, honey, brown sugar, and your choice of the seasonings. I pour some of this in the bottom of a pan or tinfoil if you are wrapping. Sit the boston butt down in it and either wrap the top of the pan in tinfoil or wrap the tinfoil around the butt tightly. Pull off at 202, let rest atleast 30 minutes. As you pull the butt, I add a decent amount of the honey hog at this point and the honey hog hott if you want spicy. There should be a large amount of juice, just keep pulling and flipping and it will eventually absorb into the meat.
Never liked the idea of using mustard as a binder. Probably cause I’m not a big fan of yellow mustard.
one of the best butts I’ve cooked, I used a light coating of Hoover sauce as a binder. Not sure if that made a difference or not.
one of the best butts I’ve cooked, I used a light coating of Hoover sauce as a binder. Not sure if that made a difference or not.
For those saying pull the pork and mix with the juices. Try this next time...save the juice and use it to make gravy for pork chops. The smoky flavor makes the best gravy you'll ever have!
Another related question, how do you guys suggest reheating the meat? I usually wrap in foil and heat it up in the oven. I always wondered about putting a small amount of some liquid in the foil to see if that would help keep moisture in, I’ve never tried it though.
When you take the butt off the first time, keep some of the juice/fat/drippings and put it in a container. Whenever you reheat it in the oven (I’m assuming it’s already shredded) heat up the drippings and pour them back over the meat.