More Flavor-Flav for my Butt?

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TactTm1

Knows what a fatty is.
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I had a nice 7 pound Boston Pork Butt slotted for an overnight cook, so I thinned some of the fat cap, gave it a bit o' oil and went to town with the Dry Rub! Wrapped it up and let it set in the fridge for about 12 hours.

The BGE was loaded up with Royal Oak hardwood and when the temp leveld at about 220, I tossed on the Applewood (also had some buried in the layers of Royal Oak) and dropped the Butt for a nice, long, undisturbed rest for close to 15 hours. I tossed in some additional chips periodically and finally took Mr. Porky off at an internal of 195, where he spent about 90 minutes in a wrap of foil and beach towel while he rested in the patriotic motif ice chest.

The bone slid out like a Luger on the Canadian ice track and it pulled perfectly.

Issue: Simply not much flavor. Very slight hint of smoke and the meat seemed to me to cry out for a sprinkling and dousing much more than I would have liked.

Solution to more flavor: ???:confused:


PS: Still had enough 'ammo' for another couple hours of chickens and fish!
 
Last edited:
What kind of rub did you use? If you want smokey flavor sounds like you should add more wood, or use something like hickory
 
I'd say you need to inject..it's really the only way to get flavor down deep inside
 
I used a mix of Happy Kajun and Bad Byrons Butt Rub.

Would I need to add larger quantities all the way through the cooking period or mainly at the beginning? I thought I heard that most smoke flavor is absorbed at the beginning.

Other than the missing smoke, the meat was good and my wife was happy! ...At least once we got home from Church and she finally accepted my explanation on why I could not time an overnight cook to be 'ready' at an exact time!!!
 
You can also add a little seasoning and a touch of a thin sauce for added flavor after it's been pulled.
 
I am one who adds some rub and sauce after pulling. But, you can also work rub into the fat, simply use your finger to force it into the membrane around the internal fat if you want. Inject is fine as well, but, I like the idea of having the pork flavor to contrast the stronger flavor of the rub and bark.
 
You might try adding some mustard before adding the dry rub to get more to adhere which will give you more bark and more flavor. The rub you choose can greatly affect the end result so you might experiment with new types or try adding the missing elements to your base rub. For instance, I often add citric acid (like lemon pepper) to many rubs to balance out the sugar and give a satisfying tangy flavor. I also often add my own smoked chile powders to add spice, fruit and smoke.

Most of the smoke flavor will develop in the first couple of hours so you might try a stronger smokewood like pecan or hickory up front. I greatly prefer chunks over chips on my BGE as it gives off smoke for a long duration.

The sauce you add on the finish can greatly affect the overall flavor as well.
 
I think I will switch to 'chunks' and experiment with a stronger spice mix. I added brown sugar to my rub (about 20%)....is this a good idea or did I dilute the spices too much? I was trying to get a harder bark.
 
Willie's BBQ said:
try using the same rub mixed in with a injection
Click to expand...

This is it..... The trick is to put your rub in a spice or coffee grinder to get it powder. Then when its done smoking and you pull it. add a little rub to your meat, or spray some injection on it if you dont want it sauced.
 
TactTm1 said:
I think I will switch to 'chunks' and experiment with a stronger spice mix. I added brown sugar to my rub (about 20%)....is this a good idea or did I dilute the spices too much? I was trying to get a harder bark.
Click to expand...

IMHO the sugar will melt and cause your bark to get soggy. And sugar is not that good for you, but thats another subject that has been hashed over pretty well.
 
Applewood is also going to give you a milder smoke flavor than hickory. If you want it smokier, try going straight hickory. A few chunks at the start and probably a few more at the 6 hour mark or so.
 
I used an injection for the first time recently and was very happy with the taste of the results. I didn't use any of the rub in my injection, just went Chris Lilly style (water, apple juice, salt, sugar). For more smoke, use more wood. That formula is pretty simple. Apple is pretty strong already, so use a couple few large chunks at the beginning, and add more at the 3 hour mark if you want it even smokier.
 
I would skip the oil that you put on the butt; IMHO it restricts the amount of smoke absorbed by the meat. I use a slather of cider vinegar and yellow mustard.
 
FltEng said:
I would skip the oil that you put on the butt; IMHO it restricts the amount of smoke absorbed by the meat. I use a slather of cider vinegar and yellow mustard.
Click to expand...

Mustard is what I use and it works well.
 
Advice received, will tyr some of th suggestions at the next opportunity!

Thanks to all!
 
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