Tasty butts

hogwild284 · 12-14-2009, 08:02 AM

When I smoked my first butt awhile back I used an injection recipe I found on here and was happy with the taste of the meat. Last friday I smoked 3 butts with just a rub. The bark was nice and tasty, it had a good smoke, the meat was juicy but, the meat seemed bland. I know, no pron didn't happen!
So today I'm doing 3 more butt and this time I went with an injection again. I will post pron later, promise.
When I pulled the meat I didn't add anything to it. Should I season when pulled? Any suggestions would be appreciated.

jetfxr27 · 12-14-2009, 09:26 AM

Did you mix equal parts dark meat white meat? Mix in the bark for flavor.

I pull from fridge, rub then smoke. Prep time 15 minutes. Cook time 12 hours.
Meat pulls and is flavorful throughout.

If eaten directly off smoker with short rest, meat needs nothing, except maybe a butter and toasted bun. If rest is an hour or more, then all meat is pulled i have to add slaw and sauce.

I use about a half cup of rub per butt, and rub it good. Pull the flap over the money muscle back and get rub all in there as well.

Cliff H. · 12-14-2009, 09:40 AM

I don't inject but I do like to mix in a little sweet rub to the finished product.

HumboldtSmokeBBQ · 12-14-2009, 09:42 AM

I like it every way! I normally inject some cider and do a rub. Mop with my sauce a few times during the cook, and let rest in foil for a while...then pull and eat. I leave sauce out for my guests to apply or not.

bbq ron · 12-14-2009, 09:50 AM

hey jet, i really don't get this money muscle thing. i guess i'm still new to this stuff so help me out
thx ron

jetfxr27 · 12-14-2009, 10:18 AM

Quote:

Originally Posted by bbq ron

hey jet, i really don't get this money muscle thing. i guess i'm still new to this stuff so help me out
thx ron

bbq ron · 12-14-2009, 10:23 AM

thanks jet, that helps

hogwild284 · 12-14-2009, 10:43 AM

I appreciate all your great info. I did use more rub this time than before. And got under the "money muscle". Thanks jet. I did mix well last week but just didn't get good flavor out of the white meat. It did take a little longer last week with high winds and wind chills in the teens, about 13.5 hrs. I post more tonight when done. Thanks again

12-14-2009, 08:02 AM	#1
hogwild284 Full Fledged Farker Join Date: 08-30-09 Location: Bethlehem, PA Downloads: 0 Uploads: 0	Tasty butts When I smoked my first butt awhile back I used an injection recipe I found on here and was happy with the taste of the meat. Last friday I smoked 3 butts with just a rub. The bark was nice and tasty, it had a good smoke, the meat was juicy but, the meat seemed bland. I know, no pron didn't happen! So today I'm doing 3 more butt and this time I went with an injection again. I will post pron later, promise. When I pulled the meat I didn't add anything to it. Should I season when pulled? Any suggestions would be appreciated. __________________ Rick Just smoke it! Last edited by hogwild284; 12-14-2009 at 08:40 AM..

12-14-2009, 09:26 AM	#2
jetfxr27 is one Smokin' Farker Join Date: 09-30-09 Location: Memphis Downloads: 0 Uploads: 0	Did you mix equal parts dark meat white meat? Mix in the bark for flavor. I pull from fridge, rub then smoke. Prep time 15 minutes. Cook time 12 hours. Meat pulls and is flavorful throughout. If eaten directly off smoker with short rest, meat needs nothing, except maybe a butter and toasted bun. If rest is an hour or more, then all meat is pulled i have to add slaw and sauce. I use about a half cup of rub per butt, and rub it good. Pull the flap over the money muscle back and get rub all in there as well. __________________ UDS', mUDS, COS. Weber gasser & kettle. Thermapen,Digiq2, Golden-Tiger

12-14-2009, 09:40 AM	#3
Cliff H. is One Chatty Farker Join Date: 03-03-07 Location: Jonesboro Arkansas Downloads: 0 Uploads: 0	I don't inject but I do like to mix in a little sweet rub to the finished product. __________________ Cliff

12-14-2009, 09:42 AM	#4
HumboldtSmokeBBQ is one Smokin' Farker Join Date: 08-06-09 Location: Occupied State of Jefferson Downloads: 0 Uploads: 0	I like it every way! I normally inject some cider and do a rub. Mop with my sauce a few times during the cook, and let rest in foil for a while...then pull and eat. I leave sauce out for my guests to apply or not. __________________ -UDS -COS(Moth Balled) -Santa Maria Grill -20,000 BTU Bayou Classic Charcoal Starter -22.5" Weber Kettle -Fish the dog-Loyal Team Mascot "You go to the BBQ Competition with the BBQ you have, not the BBQ you want"

12-14-2009, 09:50 AM	#5
bbq ron is one Smokin' Farker Join Date: 01-11-09 Location: saint peters, mo Downloads: 0 Uploads: 0	hey jet, i really don't get this money muscle thing. i guess i'm still new to this stuff so help me out thx ron __________________ kcbs (CBJ) lang 60 mobile chargriller duo gosm

12-14-2009, 10:23 AM	#7
bbq ron is one Smokin' Farker Join Date: 01-11-09 Location: saint peters, mo Downloads: 0 Uploads: 0	thanks jet, that helps __________________ kcbs (CBJ) lang 60 mobile chargriller duo gosm

12-14-2009, 10:43 AM	#8
hogwild284 Full Fledged Farker Join Date: 08-30-09 Location: Bethlehem, PA Downloads: 0 Uploads: 0	I appreciate all your great info. I did use more rub this time than before. And got under the "money muscle". Thanks jet. I did mix well last week but just didn't get good flavor out of the white meat. It did take a little longer last week with high winds and wind chills in the teens, about 13.5 hrs. I post more tonight when done. Thanks again __________________ Rick Just smoke it!

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
tasty licks	bbq ron	Q-talk	2	06-07-2011 09:42 AM
Tasty Butchers!!	Bigmista	Q-talk	5	05-19-2011 04:12 PM
Not smoked ...but oh so tasty!	cowgirl	Q-talk	20	01-18-2011 06:58 PM
it ain't Q...but its tasty too!!!	jasonalan724	Q-talk	10	03-04-2010 07:32 AM
Not Q but it was tasty. :)	cowgirl	Q-talk	30	09-22-2009 09:00 PM