Does your butt lack flavor with rub?

bbqwilly · Jan 19, 2013

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.

BobM · Jan 19, 2013

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.

Bludawg · Jan 19, 2013

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

IamMadMan · Jan 20, 2013

bludawg said:
salt & smoke 300 deg it don't get no better!

how true......

DubfromGA · Jan 20, 2013

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

Love the stuff!

JazzyBadger · Jan 20, 2013

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

jrn · Jan 20, 2013

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

Yep. I do that too

silverfinger · Jan 20, 2013

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

TuscaloosaQ · Jan 20, 2013

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

frognot · Jan 20, 2013

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.

maktek · Jan 20, 2013

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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chriscw81 · Jan 20, 2013

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

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Freddy j · Jan 20, 2013

bbqwilly said:
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.

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.

bo_gator · Jan 20, 2013

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.

boogiesnap · Jan 20, 2013

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.

BB-Kuhn · Jan 20, 2013

I don't disagree that rub doesn't penetrate too far in, and am skeptical of a marinade working as well as an injection.

I lay on a heavy rub with mustard "glue". The Barky bits are almost over the top, and the inside bits are more of a pure smoke and pork flavor. When it's pulled (or chopped, whatever) I just give the whole shoulder a really good tossing, so you get a great mixture of both in almost every bite.

As for liquid, at home I usually do big cuts like shoulder or brisket on my electric smoker and run it overnight. I don't need to inject or marinade - the water pan keeps it moist, and I cut out the wood chips after 5 hrs, so I don't need to wrap it either. Comes out juicy and tender every time.

For contests on a real fire, I inject with coke, apple cider vinegar and a bit of rub. Delicious.

The great thing about BBQ is how we all find a different route to the same party.

EX~DY · Jan 20, 2013

bb-kuhn said:
the great thing about bbq is how we all find a different route to the same party.

(+1)

bbqwilly · Jan 20, 2013

TuscaloosaQ said:
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

You can tell Nick I have a rub for him. He was actually at my old high school last week.

cameraman · Jan 20, 2013

I do a post cook "marinade". I collect the pan drippings, defat them, mix them with some acv, brown sugar, and red pepper flakes then heat for a few minutes while I pull the cooled meat. Real natural flavor throughout without any sense of having sauced the pork.

Freddy j · Jan 20, 2013

cameraman said:
I do a post cook "marinade". I collect the pan drippings, defat them, mix them with some acv, brown sugar, and red pepper flakes then heat for a few minutes while I pull the cooled meat. Real natural flavor throughout without any sense of having sauced the pork.

Sounds tasty

Does your butt lack flavor with rub?

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