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Butt Rub

  • Thread starter Thread starter chathorne
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chathorne

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Anyboody ever use that allsouth butt rub in the recipie section ?


i got a butt to cook saturday

gonna brine my first chicken and turkey breast as well

hey tk you marinate a butt in that Dr. P ??
 
hey tk you marinate a butt in that Dr. P

Not sure that I'd bother but ChiBill does pork loins that way. Think the one he did at B2 was that way, but don't remember for sure. EIther way it was great.
 
Sorry for the rookie question... butt, my wife wants me to smoke some pulled pork, and I have read that the butt is part of the shoulder, and pork shoulder is what pulled pork is right?

What are the differences of pork butt and pork shoulder? and what makes you decide which one you want to smoke?

You can check the FAQ to verify some of this, but the whole shoulder consists of the butt (upper end of the shoulder), and the shank (aka picnic). Kind of like buying hams - you can purchase the shank or butt section. The shank (picnic) section has that thick layer of pork skin still attached and is conical in shape. I think think the picnic takes a little longer to cook (per pound). The whole butts are more roundish. Butts are usually more expensive than the shank section. They are both great for pulled pork, althoughsome may argue one is better than the other. For a first-timer I'd suggest the butt. Take it anywhere from 190-200 internal and let it rest awhile before pulling.
 
Take it anywhere from 190-200 internal and let it rest awhile before pulling.

TK knows whereof he speaks :D. Definately be patient -- let the temp get way up and let it sit for a while otherwise you'll wind up chopping the port rather than pulling it -- trust me, I know this!! :D

The butt portion is easier to handle and the ones I get are in two pieces of about 5# each at Sam's.

Good luck!
 
The butt tastes better for pulled pork. The shank can almost taste like a ham if your not carefull. Of course the ham's come off the back leg, don't know why they didn't call them the butt. Anyways, Harry can probably back me up but for real SC or NC pulled pork sandwiches you only use the Boston butt cut.
 
For what it's worth I'm with TK and Chad. I use rub and want to try that stuff we had at B2 but no one will fess up. Other than Phil with I added this that and a xmas tree. Then white pepper black pepper what the fark is the difference ? I'm just a cross between Illinois and Texas. Explains a lot and I live in Plian-old Texas.
 
The last butt I did for pulled pork I rubbed it with Blue's Hog rub and some seasoned salt and then let it sit overnight in the fridge. Used my faithful ECB -- several hours (I think it was about 6) and 165 degrees later I wrapped it up and let it continue up to about 190 or so (only another hour or so). I then pulled it from the ECB and put it in the ever popular ice chest and let it sit for several more hours. Like with the pork loin it's worth the wait :D

This particular butt pulled like NC pulled pork is supposed to pull! Threw a little finishing sauce (cider vinegar, pepper, salt) to moisten and season and had at it with the buns and slaw.
 
i think one of the buts we did at B2 was rubbed with head country. The other one Brian was just rubbin with whatever we had out on the counter.. which was ALOT of stuff!. I always do butts, only once did a shoulder, and like heath said, tasted much like a ham.

Count on 1:15/lb, take it to 180-189 and then foil to 200. Thow it in the cooler for 2-3 hours before pulling. Like a brisket it gets stuck somewhere bettween 165 and 180 for a few hours, then starts to climb fast.
 
I never trried the Allsouth. Dont think i would cause of the white sugar. But if Gary Siedlik is out there, maybe he can post that Southern Kiss rub recipe(one with the nutmeg). It was really different and VERY VERY GOOD. Came with its own sauce and made an awesome pulled pork.

Also, the files section has a file called 196 Rubs. Self Explanatory. :)
 
tommykendall said:
hey tk you marinate a butt in that Dr. P

Not sure that I'd bother but ChiBill does pork loins that way. Think the one he did at B2 was that way, but don't remember for sure. EIther way it was great.

Although off the original question, I did not use DP marinade.

Followed the recipe to a T under pork in the recipe button called (and I'm not taking credit for it) "Bill's (TK Method) for Pork Loin"

Remember, So Flav is a season salt, so don't overdue when using as a rub.
 
Brian, how did you get 1 post?? ouch.
 
Try this;
Down Home Pulled Pork Sandwiches

This is original, southern barbecue. When you do it right the results are truly miraculous. Use a Boston Butt for the best results. A pork shoulder is usually divided into the picnic, the upper part of the shoulder, and the butt, the lower half. Picnics are frequently found in the meat case at your favorite grocer, but the butt often has to be requested. This is because, on its own, the butt isn’t a particularly attractive piece of meat as it has a fairly high fat content. For smoking, however, this is great! It is inexpensive and the fat adds wonderful flavor to the meat while mostly cooking away during the long smoking time.

5-6 pound Boston Butt pork roast
1 cup Big Daddy's Song of the South dry rub
Pig Pickin’ Sauce

The night before you are going to smoke the roast, rinse it well and pat it dry. Vigorously apply the dry rub all over the roast and allow to sit in the fridge until about an hour before you are going to start cooking. Place the roast in the smoker and cook at 200 - 225 degrees. The roast will need to cook for about 1½ hours per pound - check with meat thermometer. The best temperature for pulling is 170 degrees. Remember that the internal temperature will rise a few degrees for the first 15 minutes after removing from the smoker.

When the roast is done, remove to carving board and allow to cool for about 30 minutes. Pull off chunks of the roast and then shred the pork with forks or your fingers. You can also simply chop the roast into small pieces but traditionally it is pulled (shredded). Make sure that, when finished, the dark outer portions of the meat are mixed well with the whiter insides.
Drizzle on a few tablespoons of the Pig Pickin’ sauce and toss.

Most BBQ joints in the south heap the pork onto plain white hamburder buns. The idea is that nothing should interfere with the flavor of the pork. It's a nice thought but for convenience I find sub rolls, cut almost through, work the best because the shredded or chopped meat isn't spilling out the side of the bun with every bite you take.

Serve with extra Pig Pickin’ sauce and your favorite coleslaw. Traditionally the coleslaw is put on top of the pork, much like lettuce on a hamburger.

Big Daddy's Song of the South Dry Rub

Here is my own dry rub. Not too spicy (to keep Carol happy) and without the clove or allspice (to keep Jeffrey happy). It really is a wonderful
compromise between the pepper based, highly spiced rubs and the very sweet ones.

ÂĽ C Paprika
ÂĽ C light brown sugar
ÂĽ C onion powder
2 T salt
2 t ground nutmeg
2 t ground cinnamon
2 t ground thyme

Mix thoroughly. Keep stored in cool, dark place until ready to use. Rub the mixture into pork or chicken and place in refrigerator overnight. Grill, bake or smoke the meat as you ordinarily would.

Pig Pickin' Sauce

In the south, and in particular Georgia and the Carolinas, barbecue means pork and nothing sweetens pork like a little vinegar. Sometimes a finishing sauce is used to punch up the flavor of good barbecue. I recently had a wonderful sauce at the Village Grill in Tyngsboro, Massachussetts that Chef Michael makes with Jack Daniel's bourbon; it was magnificent. But if you want a little something extra without masking the delicious flavor of the pork try something like this.

Many variations on this theme can be found throughout the region – in South Carolina you’ll probably find a little mustard in the sauce while in the western regions of the Carolinas ketchup starts to creep in. What follows is the basic sauce that is sprinkled over pulled pork to add a little extra sweetin’ when it is piled on the buns.
1 C Cider vinegar
1 T Brown sugar
1 t salt, or to taste
½ t Ground cayenne
½ t Ground black pepper

Combine in a large container and let stand overnight in the fridge. Will keep almost forever.

After the pork has been pulled sprinkle the meat with the sauce (to taste) and toss. Allow the tossed meat to sit for a while before serving so the sauce can work it's magic. The meat will be sweet and juicy. Serve additional sauce at the table.

This is the recipe I gave Phil earlier this year and they loved it.
someone may want to post in the recipe file....I don't know now to.
:oops:

Gary
 
john said:
Sorry for the rookie question... butt, my wife wants me to smoke some pulled pork, and I have read that the butt is part of the shoulder, and pork shoulder is what pulled pork is right?

What are the differences of pork butt and pork shoulder? and what makes you decide which one you want to smoke?

John try this link to answer your ?
http://www.bandera-brethren.com/UpDownload+index-req-getit-lid-36.html

The butt is the very top of the shoulder to include the spine area, the shoulder begins just below.
The butt makes the best pulled pork.
Gary
 
That helps me forgot about that file. So A Butt is the front qtr. So is a Boston Butt from the East side of the pig ? Think the lower shoulder is called a picnic ?
 
Well - up until this morning I had planned on giving the smoker a rest this weekend. Smoked last Sat, Sun, and Mon. All this butt talk did me in though, and a local grocer has it this week for $0.99.
 
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