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Boston butt prep
Posted by Janky on 12/19/14 at 7:18 pm00
I am going to do a butt tomorrow. Do you guys season it and wrap it in seran wrap the night before? TIA.
re: Boston butt prepPosted by Uncle JackD on 12/19/14 at 7:20 pm to Janky
I don't... I rub with mustard and cover with byrons butt rub
re: Boston butt prepPosted by Janky on 12/19/14 at 7:21 pm to Uncle JackD
How long before throwing it on?
re: Boston butt prepPosted by Twenty 49 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.
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.
re: Boston butt prepPosted by MNCscripper 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
re: Boston butt prepPosted by MNCscripper 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
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re: Boston butt prepPosted by BoogaBear 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.
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.
re: Boston butt prepPosted by BRgetthenet 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.
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).
I usually do a light coat of mustard and then season with Bad Byrons Butt Rub. But flipping therought the TV this morning, I ran across this...
LINK
I ran over to HiNabor and picked up a twin pack @ $1.59 per pound and am going to throw one on in the morning.
LINK
I ran over to HiNabor and picked up a twin pack @ $1.59 per pound and am going to throw one on in the morning.
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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