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Unread 09-06-2013, 01:45 PM   #11
somebody shut me the fark up.

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Join Date: 06-26-09
Location: Saint Leanders Parish, CA
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I look for a butt in the 7 to 9 pound range, I prefer bone-in, but, it isn't a deal breaker. I do look for nice white fat.

I do all manner of rubs and am not quite sure it makes much of a difference. I use hickory and apple, or just apple. If I find it, peach is also a good option. I am also not so sure wood matters all that much, although in my mind, I prefer fruit woods.

One way to create some more flavor is with a finishing dust. You can make a dust by grinding a normal BBQ rub into a fine powder, this along with some defatted drippings, added back to the pork makes for a fine flavor kick.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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