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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-19-2013, 09:08 PM   #1
bbqwilly
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Default Does your butt lack flavor with rub?

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.
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Unread 01-19-2013, 09:28 PM   #2
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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.
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Unread 01-19-2013, 10:53 PM   #3
Bludawg
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Salt & smoke 300 deg It don't get no better!
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Unread 01-19-2013, 11:04 PM   #4
IamMadMan
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Quote:
Originally Posted by bludawg View Post
salt & smoke 300 deg it don't get no better!
how true......
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Unread 01-19-2013, 11:10 PM   #5
DubfromGA
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I have zero complaints after using Bad Byron's Butt Rub a numbe of times.



Love the stuff!
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Unread 01-19-2013, 11:14 PM   #6
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After I pull the pork I just hit it with whatever rub I applied on the outside. Blammo.
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Unread 01-20-2013, 12:33 AM   #7
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Quote:
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After I pull the pork I just hit it with whatever rub I applied on the outside. Blammo.
Yep. I do that too
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Unread 01-20-2013, 12:37 AM   #8
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Cooking one Monday. Any suggestions? I can see everyone has there own way of cooking a butt!!!
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Unread 01-20-2013, 04:29 AM   #9
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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
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Unread 01-20-2013, 05:03 AM   #10
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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.
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Unread 01-20-2013, 07:04 AM   #11
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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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Unread 01-20-2013, 07:14 AM   #12
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I inject mine with some apple juice and a little rub and its scrumplicious!




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Unread 01-20-2013, 07:34 AM   #13
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Quote:
Originally Posted by bbqwilly View Post
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.
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Unread 01-20-2013, 07:41 AM   #14
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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.
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Unread 01-20-2013, 07:47 AM   #15
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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.
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