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Pork butt help, last one was really salty

post #1 of 13
Thread Starter 
Im going to be Cooking a pork butt this weekend to break in my new bbq guru, but the last one I did was extremelly salty, and I need some advice or a new recipie/metho. Last time I used headcontry for my rub (i use it on my ribs and they are damn near award winning with other stuff) but for some reason the butt turned out really salty. I dont use mustard on my ribs but did on the bitt and was thinking thus may be the issue (i also noticed my brisket was saltier when I used mustard). I didnt brine the butt or marinate it just rubbed, smoked, and sprayed apple juice. Anyone have any advice for me. Also anyone have a recipe for a brine or finishing sauce that isnt extremely vinegary and salty.
post #2 of 13

I do not brine or use mustard any more and I mix my own seasonings for the outside of the meat. That way I know it want be to salty..

post #3 of 13

Might try Jeff's rub... ;)

Works well on my butts...not too salty...


most brines will probably be pretty salty...

post #4 of 13

If you go to a restraunt supply place or a warehouse store you can find large containers of spices for relatively cheap. Mess around with small batches until you find the right mix for you. I always coat with mustard and have never had a pork butt come out too salty.


post #5 of 13

well, the age old question...to brine or not to brine. You'll get a lot of varied opinions on that one.I'm not a big fan of mustard slather on meats to hold the rub....have done it twice and not entirely sold on the idea. That could be where you're getting the salty taste...check the mustard for where salt lands in the list of ingredients. Here's one link I spotted with a brine or two listed in it. http://www.smokingmeatforums.com/forum/thread/97057/brining-boston-butt-roasts-for-pulled-pork . And here's one I did a while back with a brine and an ancho chili rub that was pretty awesome http://www.smokingmeatforums.com/forum/thread/104503/one-char-siu-one-chili-rubbed-pork-top-sirloin-roast-with-q-view 

post #6 of 13

When I make bacon, I weigh all the spices. I started with 8 gms/lb and ended up using 10 gms/lb. I like salt.

Start with 8 gms/lb, include it in your rub. Weigh each spice and rub. Let sit in the refer as long as you normally would and voila......Make sure your other spices do not have salt in them.....

post #7 of 13

I never use mustard..


Give it a coating of SPOG....salt pepper onion and garlic.


Wrap it and into the fridge overnite then get  smoked.


165  then into the foil with some apple juice and back in til 205.


Wrapped with a towel for at least an hour....then pulled.


Perfect every time.   not salty


As for sauce...only this for me!!











Here is what I started with last year..





But I did this first..





  Have a great day!!








post #8 of 13
Thread Starter 

Thanks for all the input, I really don't like waisting meats...especially since it's impossible to find good bbq joints in Pensacola, and I've been dieing for some good food!

post #9 of 13

Others will disagree, but I don't think butts need a brine.  They have lots of fat to keep the meat moist.  As earlier stated, brines are salty by definition.  The longer I cook, the simpler I prepare things.  God made meat perfect, and my job is not to mess it up.  I really like the taste of good meat to come through.  Let your palate be your guide, however.


Good luck and good smoking.

post #10 of 13

Like stevo says get a bunch of spices that you like and make your own  rub. I don't use salt as it pulls moisture out of the meat, you can always salt when you eat. I don't brine well sort of, I make a solution with beef broth and lots of hot sauce "I'm a chili head"  with lots of garlic and inject the butts. I smoke with a water pan underneath and use the drippings, put them in a fridge to get cold, scoop off the fat and strain and that's my finishing sauce. 

post #11 of 13

I'm with Merv on this one.


I like to taste the pork & the smoke, not a bunch of spices.


Simple is sometimes better.

post #12 of 13

I'm in the same camp as Venture, A butt doesn't need  a brine like say a loin. the fat content will keep it moist and delicious

Brine's and rubs tend to have a lot of salt.

post #13 of 13

I think everyone's got you covered..



Since you asked for a recipe:


Here's my Generic Pork Rub


  • 1/3 cup coarse salt (kosher or sea)
  • 1-1/2 cup (packed) Sugar in the Raw(brown sugar is ok)
  • 1-1/4 cup paprika
  • 1 Tbsp freshly coarse ground black pepper
  • 2 Tbsp garlic powder
  • ¼ cup dried onion flakes
  • ¼ cup onion powder
  • 1 tsp cayenne pepper
  • 2 tsp chili powder
  • 2 tsp coriander or Ginger
  • 1 Tbsp rosemary
Mix everything
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