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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 01-20-2013, 08:24 AM   #16
BB-Kuhn
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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.
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Unread 01-20-2013, 08:41 AM   #17
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Quote:
Originally Posted by bb-kuhn View Post
the great thing about bbq is how we all find a different route to the same party.

(+1)
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Unread 01-20-2013, 11:47 AM   #18
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Quote:
Originally Posted by TuscaloosaQ View Post
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.
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Unread 01-20-2013, 11:47 AM   #19
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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.
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Unread 01-20-2013, 12:36 PM   #20
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Quote:
Originally Posted by cameraman View Post
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
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Unread 01-20-2013, 12:39 PM   #21
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Nope. In fact, sometimes my butt has added flavors if I don't rub it first.
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Unread 01-20-2013, 01:32 PM   #22
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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.
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Unread 01-20-2013, 02:55 PM   #23
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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.
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