Does your butt lack flavor with rub?
 

I have a marinade I use on my pork butts and the flavor penetrates the whole butt. I marinate it for 2 days before I smoke it.

When I use a rub, I dont get the flavor throughout the whole butt. I rub it down and let it sit over night and the rub liquefies, but it doesnt get the same results of the marinade.

I usually smoke my butts for 6 hours then wrap them till done.

Any suggestions will be appreciated.

I've never marinaded a pork shoulder/butt. I generally inject them with apple cider and apple cider vinegar, with some of my rub mixed in. I then rub it.

I usually cook shoulders at 250F, an 8 pound shoulder taking about 9 hours.

If I do it right, they come out juicy, tender and smokey, with a clean pork taste, which I really like. I want to taste pork, not added flavors.

Salt & smoke 300 deg It don't get no better!

how true......

I have zero complaints after using Bad Byron's Butt Rub a numbe of times.



Love the stuff!

After I pull the pork I just hit it with whatever rub I applied on the outside. Blammo.

Yep. I do that too

Cooking one Monday. Any suggestions? I can see everyone has there own way of cooking a butt!!!

Will Nick Saban has a rub it will work for you I believe!!!!!!!! You want me to send you some???? Couldn't help it bro you know how those Bama fans are

i like to slather mine with mustard and apply a generous amount of rub (mostly use rub from Paul Latham's meat market in Jackson, TN). Smoke it at around 300 until internal temp is around 200.

After pulling i usually pour on a li'l Blues Hog Tennessee Red and maybe sprinkle on a li'l more rub.

I just put 2 shoulders on. I rub with a little oil and use amazing ribs Memphis meathead rub. I usually rub it down the night before and then inject with some cider vinegar and rub before I put it on the smoker. Run it between 275 and 300 for 8 hours or so. Almost always turns out tender and juicy.

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I inject mine with some apple juice and a little rub and its scrumplicious!




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Yeah, rub makes for some tasty bark, but i can't see how it could penetrate like marinade or injection can. I'm interested to hear more about your marinade though; never marinaded a butt before, but I'd like to try one.

I brine mine in water, salt, molasses, whole black peppercorns, Sriracha and what ever rub I am going to use on the outside for at least 24 hours.

When I take it out of the brine, I let it air dry for an hour or so. Then I rub it very liberally, and onto a 225-250* F WSM for a few hours with Hickory smoke.

After it is pulled/chopped I sprinkle a little of the rub on the "inside meat" and eat the &%*# out of it.

Lately, I have been using Smokin Guns' Sweet Heat rub and am really growing fond of it.

unless you're curing, i don't think a marinade really penetrates that deeply into a large hunk of meat. further than a rub, yes, but not all through. that's why i inject.