Thread: first butt
View Single Post
Old 07-20-2009, 10:35 AM   #10
somebody shut me the fark up.

Divemaster's Avatar
Join Date: 09-23-07
Location: North Side of Chicago Illinois

Originally Posted by jlough69 View Post
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...
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote