Does your butt lack flavor with rub? - Page 2

BB-Kuhn · 01-20-2013, 08:24 AM

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.

TY~DY · 01-20-2013, 08:41 AM

Quote:

Originally Posted by bb-kuhn

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

(+1)

bbqwilly · 01-20-2013, 11:47 AM

Quote:

Originally Posted by TuscaloosaQ

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 · 01-20-2013, 11:47 AM

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 · 01-20-2013, 12:36 PM

Quote:

Originally Posted by cameraman

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

bigabyte · 01-20-2013, 12:39 PM

Nope. In fact, sometimes my butt has added flavors if I don't rub it first.

landarc · 01-20-2013, 01:32 PM

I tend to apply a rub, but, things are getting simpler and simpler. I don't inject either. I will do an add in of the juices and even a vinegar type sauce if that is the style I am looking for.

bo_b_q · 01-20-2013, 02:55 PM

Did about and 8 pounder yesterday. Injected w/ a Dr. Pepper mixture I made (Dr. Pepper, woosty, country bob's sauce, brown sugar, rub, lemon pepper...add a little water if it needs thinned out some). Rubbed it with S&M Sweet Seduction. Put it in a pan at 165 to catch the juices, put the juices through the fat separator, pulled and added the juices back in...best I've made to date!

I've never marinaded a butt. I like the injection results better, but nothing wrong with marinading if you have the time to let it sit.

01-20-2013, 08:24 AM	#16
BB-Kuhn On the road to being a farker Join Date: 12-27-12 Location: North Aurora, IL Downloads: 0 Uploads: 0	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. __________________ Masterbuilt Electric Smoker / Weber OTG 22.5 Smokenator / Modded ECB

01-20-2013, 11:47 AM	#19
cameraman is One Chatty Farker Join Date: 08-30-09 Location: Nashville, TN Downloads: 0 Uploads: 0	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. __________________ Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp.

01-20-2013, 12:39 PM	#21
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Nope. In fact, sometimes my butt has added flavors if I don't rub it first. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-20-2013, 01:32 PM	#22
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I tend to apply a rub, but, things are getting simpler and simpler. I don't inject either. I will do an add in of the juices and even a vinegar type sauce if that is the style I am looking for. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-20-2013, 02:55 PM	#23
bo_b_q Knows what a fatty is. Join Date: 09-28-12 Location: Northern IN Downloads: 0 Uploads: 0	Did about and 8 pounder yesterday. Injected w/ a Dr. Pepper mixture I made (Dr. Pepper, woosty, country bob's sauce, brown sugar, rub, lemon pepper...add a little water if it needs thinned out some). Rubbed it with S&M Sweet Seduction. Put it in a pan at 165 to catch the juices, put the juices through the fat separator, pulled and added the juices back in...best I've made to date! I've never marinaded a butt. I like the injection results better, but nothing wrong with marinading if you have the time to let it sit. __________________ -Bo Golden Dome UDS "Dorthy" \| ~22" Char-broil "Char-lene" \| iGrill \| Supersonic Blue Thermapen Where there is love there is barbecue. – Gandhi