A Two Butt Weekend.

ChetPunisher said:

Going to do some pulled pork for the guys at work on Monday. I'm gonna do two butts. Was thinking of doing a Salt and Pepper rub. Any suggestions on the mixture?

Also, I normally just put it fat side up and on the grill, should I try and do it in a pan this time?

Any new rub recipes people want to share?

Looks like a great weekend to smoke.

Click to expand...

There are probably as many ways to do butts as there are members here.

A simple mixture of salt and pepper is fine, you can also add some granulated garlic amongst other things..

Chris Lilly's Six-Time World Championship Pork Shoulder Rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 Tablespoon chili powder
1 teaspoon oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

I start my butts fat side down to buffer heat on the meat, then at half way through the cook, I turn fat side up to render into the meat. Whether or not it does any good, it just works out good for me that way.

When it's time to foil, I pan the butt and cover with foil to save the meat juices that get mixed with the pulled pork after the fat has been removed.

You have to find what works best for you and stick with it...

Pepper Rub
courtesy BBQ Pitboys

3 Tbl kosher salt
3Tbl black pepper
3 Tbl Red pepper flakes
3 Tbl onion powder
3 Tbl dried parsley

I crown cut the fat cap cook fat up if I decide to wrap it is around 4-5 hrs in if I get pushed for time or if I want some aus jus

Keep us posted on the results....

Anxiously awaiting your next post(s)....

Those look just fine. Does scoring the fat help it render down faster or reduce the cooking time?