1st time smoking a Boston Butt

Discussion in 'Pork' started by stakeman, Jul 16, 2008.

  1. stakeman

    stakeman Fire Starter

    All right all you regulars on the forum, it's all going to happen tomorrow. This is my first attempt at smoking a butt. I've noticed alot of you use Jeff's recipe, if I don't want to shell out the 20 bucks, what are some of your favorites for rubs??? I'm planning on 12 hours to be safe. It's an average 7lb bone in Boston. So the smoke will start around 6 A.M., that means I need to get a rub on ASAP....Thanks in advance for the help.. I'll try to throw some pics on here when I get a chance.

    Stakeman
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Meowey's Rub

    INGREDIENTS:

    2 tablespoons salt
    2 tablespoons sugar
    2 tablespoons brown sugar
    2 tablespoons ground cumin
    2 tablespoons chili powder
    2 tablespoons freshly ground black pepper
    1 tablespoon cayenne pepper
    1 tablespoon cinnamon
    1 teaspoon ground allspice
    ¼ cup paprika



    Enjoy your smoke!


    Take care, have fun, and do good!


    Regards,


    Meowey
     
  3. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    You can try this as well:

    *Memphis Rub
    1/4 cup paprika
    1 tablespoon firmly packed dark brown sugar
    1 tablespoon granulated sugar
    2 teaspoons kosher salt
    2 teaspoons accent (MSG; optional)
    1 teaspoon celery salt
    1 teaspoon freshly ground black pepper
    1 to 3 teaspoons cayenne pepper, or to taste
    1 teaspoon dry mustard
    1 teaspoon garlic powder
    1 teaspoon onion powder
    *Added 1 tablespoon of Cumin as a change
    Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup.

    P.S. this is a very good rub and works well on alot of things. However, if you want a good thick bark, go with Meowey's as it has a much higher Sugar content.
     
  4. stakeman

    stakeman Fire Starter

    WOW!!!You guys ROCK! Thanks so much. I read your sticky MEOWY, I plan on following the directions from that post...From everything I read I may regret not getting Jeffs, but it sounds like you guy have some serious background in this so I'll give it a shot....

    Stakeman
     
  5. tld

    tld Smoke Blower

    Or try this.

    2 x tbsp kosher salt
    2 x tbsp brown sugar
    2 x tbsp paprika
    2 x tsp onion powder
    2 x tsp garlic powder
    1 x tsp ground thyme
    1 x tsp celery salt
    2 x tsp cinnamon
    1 x tsp ground cumin
    1 x tsp dry yellow mustard
    1 x tsp black pepper
    ½ tsp chili powder
    ¼ tsp lemon pepper
     
  6. jaye220

    jaye220 Meat Mopper SMF Premier Member

    I'm sure you can't go wrong with any of these rubs. Jeff's stuff will get you his sauce recipe which is great, too.

    As for your smoke, good luck. I did my first last weekend and was amazed at how well it turned out just by following Meowey's post. Can't wait to hear how it goes.
     
  7. stakeman

    stakeman Fire Starter

    Thanks Jaye, I just left SEA this AM!! Boy I sure did not want to leave, you guy have the best weather this time of year.... I left 55 degrees for 95 degrees and humid here in Houston....
     
  8. cbucher

    cbucher Meat Mopper

    Leaving 55 for this would have been a hard choice for me,LOL
     
  9. jaye220

    jaye220 Meat Mopper SMF Premier Member

    You are right...the weather here in Seattle is amazing right now (key words = right now). From July 4th till late September, you can't find better weather anywhere. Of course, that leaves 9 months of gray skies and nearly constant drizzle. Some can deal with it, some can't. Kinda explains why I really need my GOSM cover though, huh?
     
  10. stakeman

    stakeman Fire Starter

    Yeah, We were discussing how it's great this time of year but I'm not sure I'd like the winters...I've spent a few days in SEA when I was glad to get back home too. Anyway, guys the rub is on and its parked in the fridge for the night. I'm thinking of starting the fire around 5 to get the meat on by 7ish...hopefully that will get me ready for dinner around 6 or 7 in the evening. I'll try to grab some pics along the way...BTW has anyone had any experience with Jim beam and apple juice? I was kind of thinking a spritz on the butt and a sip for the chef? Not so sure how the flavor would be though....

    Stakeman
     
  11. stakeman

    stakeman Fire Starter

    Ok just an up date, fire started @ 5:40 got the temp at 240 and meat on @ 7:05 a.m. Any bets when it'll be finished? It's a 7lb. Boston....I'm using wood in an Oklahoma Joes...
     
  12. What exactly is "accent"? I don't believe I've ever seen that anywhere.
    Dave
     
  13. fatback joe

    fatback joe Master of the Pit OTBS Member

    This is.............around here every grocery story carries it.

    [​IMG]
     
  14. Interesting. I'll look for it. Maybe I just never noticed it.

    Dave
     
  15. fatback joe

    fatback joe Master of the Pit OTBS Member

    Should just be with the salt & pepper and other spices.........if they got it.
     
  16. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I did two butts on Sunday, both were in the 7-8 pound range. Got them on at 6:05 am and they came out of the smoker at 4:00 pm and they were pulled, sauced and ready for supper at 4:30.

    Twodogs, Accent contains MSG. Some folks are allergic to-just an FYI.
     
  17. jbchoice1

    jbchoice1 Smoking Fanatic

    which rub did you decide to go with?
     
  18. stakeman

    stakeman Fire Starter

    I decided to go with Meowey's given thats who's instructions I'm following. No offense to everyone else, I'm sure I'll try many variations along the way. BTW I'm holding steady at 165 and just put it into foil almost 5 hours into the smoke. Does this sound about average?? Where do most butts plateau?
     
  19. stakeman

    stakeman Fire Starter

    Man the temp is already at 200 just 6 hours and 40 mins into the smoke!! Does this even sound reasonable? I' think I'll take it to 205 then wrap and put in cooler for a couple hours before pulling.
     
  20. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    You my friend are having a good day not all meats hit a plateau and when they don't thats great congrats
     

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