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 Full Fledged Farker Join Date: 02-03-12 Location: Chickamauga, Ga Downloads: 0 Uploads: 0	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 is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	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 \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

01-19-2013, 10:53 PM	#3
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Salt & smoke 300 deg It don't get no better! __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

01-19-2013, 11:10 PM	#5
DubfromGA is one Smokin' Farker Join Date: 01-08-13 Location: Georgia Downloads: 0 Uploads: 0	I have zero complaints after using Bad Byron's Butt Rub a numbe of times. Love the stuff! __________________ Trusty-rusty Char-Griller offset, Char-Griller Akorn, Charbroil The Big Easy, Maverick ET-732

01-19-2013, 11:14 PM	#6
jazzybadger Babbling Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land. Downloads: 0 Uploads: 0	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.

01-20-2013, 12:37 AM	#8
silverfinger is One Chatty Farker Join Date: 08-02-10 Location: Torrance California Downloads: 0 Uploads: 0	Cooking one Monday. Any suggestions? I can see everyone has there own way of cooking a butt!!! __________________ I woke up to the smell of BBQ and I said to myself, self, This Is Going To Be A Good Day! Winner of the 1st annual BBQ Brethren Beard War! 50 year Old Imperial Kamado with ears. Another old Kamado. Size #3. 22" fire pit with Weber lid. Nothing like a big fire after dinner. Weber gasser with side burner, silver. 22" Weber Kettle Gold. 14" Smokey Joe Silver. BLACK THERMAPENYes, It's FAST.

01-20-2013, 04:29 AM	#9
TuscaloosaQ Full Fledged Farker Join Date: 07-11-11 Location: Tuscaloosa Alabama Downloads: 0 Uploads: 0	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 Babbling Farker Join Date: 03-22-04 Location: Allen, Texas Downloads: 0 Uploads: 0	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. __________________ Large Big Green Egg WSM Weber One Touch Gold Weber Summit Gold Super Fast, Super Accurate Orange Therma-Pen Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers "If you really care about this place, you'll show some respect for it." deguerre Thanks to N8man & NorthwestBBQ for the custom avatars! (\__/) (='.'=) (")_(") "Hang in there Dan Chambers!"

01-20-2013, 07:04 AM	#11
maktek Found some matches. Join Date: 04-24-12 Location: Faifield, NJ Downloads: 0 Uploads: 0	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 Downloads: 4 Uploads: 0	I inject mine with some apple juice and a little rub and its scrumplicious! Sent from my Nexus using Tapatalk 2 __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Master Forge gasser(charcoal chimney starter)

01-20-2013, 07:41 AM	#14
bo_gator On the road to being a farker Join Date: 06-11-12 Location: Waynesville, NC Downloads: 0 Uploads: 0	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. __________________ 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 Downloads: 0 Uploads: 0	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. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns