Does your butt lack flavor with rub?

bbqwilly · 01-19-2013, 09:08 PM

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 · 01-19-2013, 09:28 PM

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 · 01-19-2013, 10:53 PM

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

IamMadMan · 01-19-2013, 11:04 PM

Quote:

Originally Posted by bludawg

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

how true......

DubfromGA · 01-19-2013, 11:10 PM

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

Love the stuff!

JazzyBadger · 01-19-2013, 11:14 PM

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

jrn · 01-20-2013, 12:33 AM

Quote:

Originally Posted by jazzybadger

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

Yep. I do that too

silverfinger · 01-20-2013, 12:37 AM

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

TuscaloosaQ · 01-20-2013, 04:29 AM

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 · 01-20-2013, 05:03 AM

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 · 01-20-2013, 07:04 AM

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.

Sent from my Nexus 7 using Tapatalk 2

chriscw81 · 01-20-2013, 07:14 AM

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

Sent from my Nexus using Tapatalk 2

Freddy j · 01-20-2013, 07:34 AM

Quote:

Originally Posted by bbqwilly

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 · 01-20-2013, 07:41 AM

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 · 01-20-2013, 07:47 AM

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.

01-19-2013, 09:08 PM	#1
bbqwilly Babbling Farker Join Date: 02-03-12 Location: Chickamauga, Ga	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.

01-19-2013, 09:28 PM	#2
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	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. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

01-19-2013, 10:53 PM	#3
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Salt & smoke 300 deg It don't get no better! __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-19-2013, 11:10 PM	#5
DubfromGA is One Chatty Farker Join Date: 01-08-13 Location: Georgia	I have zero complaints after using Bad Byron's Butt Rub a numbe of times. Love the stuff! __________________ Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce:

01-19-2013, 11:14 PM	#6
JazzyBadger Quintessential Chatty Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land.	After I pull the pork I just hit it with whatever rub I applied on the outside. Blammo. __________________ The Life of the Knife is Ended By! The Wife. Geld responsibly.

01-20-2013, 12:37 AM	#8
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	Cooking one Monday. Any suggestions? I can see everyone has there own way of cooking a butt!!! __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

01-20-2013, 04:29 AM	#9
TuscaloosaQ Babbling Farker Join Date: 07-11-11 Location: Tuscaloosa Alabama	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

01-20-2013, 05:03 AM	#10
frognot somebody shut me the fark up. Join Date: 03-22-04 Location: Allen, Texas Name/Nickname : Charles	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. __________________ The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr

01-20-2013, 07:04 AM	#11
maktek Found some matches. Join Date: 04-24-12 Location: Faifield, NJ	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. Sent from my Nexus 7 using Tapatalk 2

01-20-2013, 07:14 AM	#12
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	I inject mine with some apple juice and a little rub and its scrumplicious! Sent from my Nexus using Tapatalk 2 __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

01-20-2013, 07:41 AM	#14
bo_gator On the road to being a farker Join Date: 06-11-12 Location: Waynesville, NC	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. __________________ bo_gator's Carolina Mountain Que Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen You mean Sriricha isn't one of the four basic food groups :?:

01-20-2013, 07:47 AM	#15
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	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. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: