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Need advice

post #1 of 5
Thread Starter 
I am fourteen and very new at smoking meat I have a master built electric smoker with a maximum temp of 275 I going to do a six pound pork butt to make pulled pork I need to know what to use for a rub and what the internal temp should be I will be using apple wood is there a certain amount of time for smoke before it is wrapped
post #2 of 5
The search function is your friend.
Basic Pulled Pork Smoke
http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke
Good luck
post #3 of 5
Look at the link provided by ElginPlowboy that has great information. Experiment with rubs till you get the one you like.
Until then..

Here is a basic Kansas City Rub, has good flavor profile:
• 1/2 cup brown sugar
• 1/4 cup paprika
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne

Here is a basic Pork Rub great for pulled Pork:
• 1/3 cup paprika
• 1/4 cup sugar
• 3 tablespoons black pepper
• 2 tablespoons salt
• 2 teaspoons dry mustard
• 2 teaspoons cayenne
• 1 teaspoon white pepper
Preparation:
Mix all ingredients. Work 1/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before smoking. Makes enough for about 5 to 6 pounds of meat.

Hope this helps.
post #4 of 5

Welcome aboard! It's good to see younger folks interested in BBQ. The search function will get you where you need to be, but in the meantime a good basic rub is 3 parts brown sugar, 1 part each salt, pepper, onion powder, garlic powder and paprika. If you're smoking above 225˚ use Turbinado or natural sugar (brand name is Sugar in the Raw), as it's less likely to scorch and turn black. For your first time out though, stick to 225˚. It'll take a long time, but it's worth the wait.

For internal temperature, let it go until 160˚ before you wrap it, should take around 4 hours or more. Once you wrap it in foil, let the internal temperature get to 200˚ or so, or until you can stick a knife or skewer into the meat with little or no resistance. If it has a bone, the bone should pull free easily when it's "done".

By the way, when you wrap it, add a 50/50 mixture of apple juice and apple cider vinegar to the foil. You'll want about a cup total. Just leave one end open and pour it in.

Now, since you're new to this, I'm gonna bore you with the  second most important thing. KEEP YOUR HANDS AND WORK AREA CLEAN CLEAN CLEAN, and make sure your meat stays BELOW 40˚ until you're ready to pull it out of the fridge and put it in the smoker.

What's the MOST important part? Have fun.

post #5 of 5
Thread Starter 

thanks for the advice everybody it is greatly appreciated i think ill try that kansas city type rub

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