Moliver
MemberGot rid of the matchlight.
- Joined
- Aug 21, 2011
- Location
- Ballwin, MO
I'm new to this forum and thought I would share my results of a pork butt experiment as my first post.
I have a large BGE and enjoy the heck out of it. I've been switching back and forth between a brine and dry rubs for pork butts. As a test to see what others think, I smoked two butts for the guys at work.
Both were ~8 lbs and were boned in. The first was submerged in a brine by Sweetwater Spice Co. for 8 hours. The second, I applied Head Country as a rub. I used a combination of apple and grape wood for smoke. Temp maintained at an even 220 +/- a few degrees for 18 hours (thanks to the iQue 110).
Results, overwhelmingly the butt rubbed with Head Country took the prize. I was somewhat shocked as the brine has been my go-to and this was my first time using Head Country. From the comments I received, both were great, the one with the dry rub was just better.
It was a good experiment, I've been told to try it again and again
I have a large BGE and enjoy the heck out of it. I've been switching back and forth between a brine and dry rubs for pork butts. As a test to see what others think, I smoked two butts for the guys at work.
Both were ~8 lbs and were boned in. The first was submerged in a brine by Sweetwater Spice Co. for 8 hours. The second, I applied Head Country as a rub. I used a combination of apple and grape wood for smoke. Temp maintained at an even 220 +/- a few degrees for 18 hours (thanks to the iQue 110).
Results, overwhelmingly the butt rubbed with Head Country took the prize. I was somewhat shocked as the brine has been my go-to and this was my first time using Head Country. From the comments I received, both were great, the one with the dry rub was just better.
It was a good experiment, I've been told to try it again and again