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DanPop 07-18-2009 06:09 PM

first butt
 
I smoked my first butt today, meat was tender and exactly what I expected. However, the flavor was a little bland by itself. I had a rub on it, but did I not put enough on? Was I supposed to put it on the day before instead of right before smoking it? Do people inject these cuts? Thanks.

GreasePig 07-18-2009 06:17 PM

You certainly can inject it. Just do a search on injections and you'll probably find a bunch. What kind of wood did you use? Are you looking for a heavier smoke flavor or more seasonings?

DanPop 07-18-2009 06:19 PM

More seasonings, the smoke flavor, hickory, was great throughout!

jlough69 07-18-2009 08:02 PM

Put your rub on at least 3-4 hours if not the night before and refrigerate to help build up the bark. You can also apply a seasoned mop during the smoke. Are you slicing or pulling? If you mix up the pork when pulling it, the flavor will be better distributed. So folks sprinkle some additional rub or sauce onto the pork before serving for more flavor. I haven't tried the extra rub because I was affraid it would be to "raw" and concentrated, though I have added some sauce if the butt wasn't seasoned enough. But it all comes down to experimenting until you find what you like. Good luck!

DanPop 07-19-2009 08:40 AM

Thanks for the advice!

igolf2 07-19-2009 09:14 AM

Last butts I did (4) for a bachelor party last weekend I injected (apple juice / garlic & onion powder / and some finely powdered rub ) and they were the best yet - it was the first time I used injection and will from now on.

Cryodain 07-19-2009 01:05 PM

You can use a little oil when you rub as most of the spices in traditional rubs are oil soluble.

garyk1398 07-19-2009 01:14 PM

Where's the pron?

DanPop 07-20-2009 08:48 AM

Thanks for the injecting idea!

Divemaster 07-20-2009 09:35 AM

Quote:

Originally Posted by jlough69 (Post 975947)
Put your rub on at least 3-4 hours if not the night before and refrigerate to help build up the bark. You can also apply a seasoned mop during the smoke. Are you slicing or pulling? If you mix up the pork when pulling it, the flavor will be better distributed. So folks sprinkle some additional rub or sauce onto the pork before serving for more flavor. I haven't tried the extra rub because I was affraid it would be to "raw" and concentrated, though I have added some sauce if the butt wasn't seasoned enough. But it all comes down to experimenting until you find what you like. Good luck!

I agree with the above...

The mop that I found works the best is 2 cups viniger, 1 cup stone ground mustard, 1 tablespoon Kosher Salt, and 2 teaspoons Fresh ground pepper... Mop the pork every hour until gone... It adds to the color of the bark and helps bring the flavor "Into" the meat from the bark...


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