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Your Fave Boston Butt Recipe?
Posted on 9/4/15 at 11:41 pm
Posted on 9/4/15 at 11:41 pm
Going to smoke a pork butt on the WSM Sunday. Tried the "Renowned Mr. Brown" recipe a couple weeks ago to great success, looking for other rubs to try out.
3
Posted on 9/5/15 at 2:57 am to jlhalfac
quote:
Going to smoke a pork butt on the WSM Sunday. Tried the "Renowned Mr. Brown" recipe a couple weeks ago to great success, looking for other rubs to try out.
I'm doing two butts on my WSM right now. One is the Renowned Mr Brown (on the left) without the mop (though I might hit it with some apple juice at 7/8 am The other is rubbed with only Conecuh seasoning. I'm not sure what to expect on that one since it wasn't a true rub and looks naked. At worst, it'll be light on bark, big on flavor.
I'm smoking it using mesquite lump coal and apple wood chunks. I made dive Struttin' Sauce and some Carolina Red.
As far as other rubs, look deeper in Smoke & Spice. If you don't have a copy, I'll take some photos of good looking rub recipes.
Posted on 9/5/15 at 7:08 am to jlhalfac
Use bbq pits boys pork rub, but I add Ancho chili powder
Also use granulated onion and garlic.....leads to less caking
Inject creole butter 2-3 hours before cook
Smoke with mixture of hickory and apple
Also use granulated onion and garlic.....leads to less caking
Inject creole butter 2-3 hours before cook
Smoke with mixture of hickory and apple
Posted on 9/5/15 at 7:18 am to Rouge
The creole butter doesn't change the smokey taste?
Posted on 9/5/15 at 7:22 am to Jabstep
No because of the length of the smoke
Posted on 9/5/15 at 9:18 am to Rouge
I started out smoking butts with alton browns #9rub. Heavy on the brown sugar, chile powder (i like dark la mesa), and paprika. Its a nice rub but i make a few extra tweaks. Slow and low overnight with plenty of pecan wood smoke. Check out www.amazingribs.com, plenty of good info there
Posted on 9/5/15 at 5:44 pm to Geaux2Hell
I underestimated the altitude and the water boil point with my WSM water bowl. I may skip it and do a regular mop next time.
It's been hard to get the temp above 225, and it wants to roll around 210-215. So I have two 7lbs butts that have been on for 16 hours, and have only hit 167. I wanted to get them at 185-190, to truly melt. Luckily, there's still an hour until kick off.
It's been hard to get the temp above 225, and it wants to roll around 210-215. So I have two 7lbs butts that have been on for 16 hours, and have only hit 167. I wanted to get them at 185-190, to truly melt. Luckily, there's still an hour until kick off.
Posted on 9/5/15 at 5:45 pm to CCTider
It has taken enough smoke
No shame in moving to oven to finish
No shame in moving to oven to finish
Posted on 9/6/15 at 10:36 am to Rouge
Rub down the day before with Willingham's Spicy overnight in the fridge. Cook on 190 with mesquite chips for 5 hours on my electric smoker. Finish off in foil covered dish in the oven at 270 for 3 hours. Best butt I have ever had. 
Posted on 9/6/15 at 12:15 pm to sstig
quote:
mesquite chips
That's interesting. Never used mesquite on pork. I usually go with apple wood.
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