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Boston butt prep
Posted on 12/19/14 at 7:18 pm
Posted on 12/19/14 at 7:18 pm
I am going to do a butt tomorrow. Do you guys season it and wrap it in seran wrap the night before? TIA.
6
Posted on 12/19/14 at 7:20 pm to Janky
I don't... I rub with mustard and cover with byrons butt rub
Posted on 12/19/14 at 7:21 pm to Uncle JackD
How long before throwing it on?
Posted on 12/19/14 at 7:23 pm to Janky
Right before
Posted on 12/19/14 at 7:36 pm to Uncle JackD
I usually rub the night before, wrap it, and put in fridge, but it's because I'd rather do it then than when I am tired and groggy in the morning.
I also inject. Use Chris Lilly's multi-time world championship pork shoulder recipe for the rub and injection. That recipe is for a who.e shoulder; makes plenty for two butts.
I also inject. Use Chris Lilly's multi-time world championship pork shoulder recipe for the rub and injection. That recipe is for a who.e shoulder; makes plenty for two butts.
Posted on 12/19/14 at 8:28 pm to Janky
If night before, I rub lightly with mustard and apply dry rub and wrap, but I make my own rub so I keep the salt Out. The next day I pull from fridge about an hour before going on grill to rest and take the chill off, hit it with salt and then when smoker is ready, put it on.
Posted on 12/19/14 at 8:37 pm to jmon
I'm doing (2) next Saturday on the Kamado Joe, bought some rub from Goodwood Hardware called "Good shite" that I'm gonna try out
Posted on 12/19/14 at 9:16 pm to MNCscripper
Damn du
Posted on 12/19/14 at 9:22 pm to Janky
I don't think seasoning ahead of time does much good. I use LA hot sauce as a slather. Then apply a nice coat of rub let it set while I get the pit ready and throw the butt in.
Posted on 12/19/14 at 9:24 pm to LSU-MNCBABY
Got the little man's baptism next Sunday, family coming over after for lunch
Posted on 12/19/14 at 9:28 pm to Uncle JackD
Mustard is ok and to each his own but the majority of spices are oil soluble not water soluble.
Mustard may lend some flavor but the rub is not doing as much. I coat lightly with any type of oil (vegetable is fine) then rub and wrap over night.
Mustard may lend some flavor but the rub is not doing as much. I coat lightly with any type of oil (vegetable is fine) then rub and wrap over night.
Posted on 12/19/14 at 9:30 pm to Janky
It may help to rub it and let it sit overnight. I've never done that. I usually use olive oil, apply generous amounts of rub (currently using Sweet Rub o' Mine supplemented with brown sugar), and let it sit while I get the smoker (Lg BGE) at temp (shoot for 225 degF). So basically it sits for about 20-30 minutes before going on the smoker.
So far, this has worked really well. Just my experience.
So far, this has worked really well. Just my experience.
Posted on 12/20/14 at 8:03 am to Janky
I rub them the night before and cover in the frig. Mostly due this because it's easier in the morning to just throw them on the smoker when it's ready. Less prep in the am.
Good luck
Good luck
Posted on 12/20/14 at 11:56 am to AlwysATgr
How do you like the sweet swine o mine rub? Just bought some sweet swine I mine bbq sauce from them and haven't tried it yet. Also bought some killer hogs products.
Posted on 12/20/14 at 12:37 pm to Jabstep
I've never bought a rub. I've been mixing my own using the book "Smoking Meat" recipes. It's got traditional rubs, Asian rubs, etc.
Posted on 12/20/14 at 3:33 pm to Jabstep
quote:
How do you like the sweet swine o mine rub?
I'm a relative newcomer to BBQ. I had tried Salt Lick and Grub Rub before stumbling onto Sweet Rub o' Mine. Tried it. Liked it. And have stayed with it since.
It's a Memphis area rub (technically from MS I think).
Posted on 12/20/14 at 5:28 pm to El Jefe
That looks good El Jefe. Please report back.
Posted on 12/20/14 at 5:54 pm to Mr Mom
Well, change of plans. The father in law wanted to go do some things today so no butt was done. I now have a rib roast on the primo and put the butt in the freezer for later. Tomorrow we will put a turducken on the primo and hope for the best. Thanks to all for your responses.
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