Hey all, I have been smoking a lot of pork butts lately, but I have always done them with my homemade Brown Sugar based Rub... I got 2 on sale and decided i would do one more savory, sort of along the lines of an Italian style pork...
Here are the 2 butts... got a pretty nice sale on them!
Here were my seasonings on the savory rub (I also added some minced garlic, and rosemary)
And my Brown Sugar based Rub
Fat cap trimmed & Ready to be rubbed (used olive oil)
Italian style rubbed down
Sweet Style Rubbed
I let them sit over night in the fridge and the next morning i applied more rub to the sweet one and just some SnP to the Savory one
Savory one during the smoke
Sweet one during the smoke
The Sweet one hit temp first here it is before resting
And the savory one took another 45 min (surprising since it was smaller... she stalled for a while)
I wrapped and let them rest for about an hour and a half and pulled them
End result: they were both awesome... the savory pork was a hit, but something about the sweet one that is just more BBQish to me LOL, whatever that means... I smoked them in Apple Wood @ around 220-230... I served the Italian style with sauteed spinach and garlic w/ provolone & the sweet one w/ Sweet Baby Rays & Cooper Sharp (also used Soflaquer's Finishing Sauce for the 1st time on the sweet one... good stuff)... Everyone loved both... I guess i didn't realize how much a rub really defines the flavor profile of your end product... they were totally different in flavor but both awesome none the less!
Thanks for looking (sorry was using my cell to take the pics)