Happy Sunday yall! The pictures are from my first Butt a few weeks ago. Im going to be getting my rub together for another smoke on Tuesday. I'd like a little more spice in my meat, without injecting. Any tips?? Just go extra heavy on some of my spices ?? Get rid of brown sugar all around??
Tell us a bit, was your first try bland? Too sweet? No heat? On a pork butt you really can't over season the outside with a rub because surface area vs volume is far in the favor of volume vs most every other cut.
At a quick look, that is pretty tame for an 8lb butt. Plenty of room to up your hotter/zestyier spices. The 1/4 cup paprika, if it's just normal - not hot - isn't giving much but color and it's the #1 by volume. Search youtube for "big D's rub" I've used several times as a starting point, then I added a bit more cayenne and Ancho powder and it starts getting ribs to a slightly "oh there's a touch of heat/spice" point, will barely if at all notice any heat on a butt but gives a nice flavor.
Not sure if you did but also slather the butt with yellow mustard to get a good heavy coat of rub to stick.
I agree with the others that you can go way heavier on the seasoning.
I also agree that you can go heavier on the Cayenne because what you have on paper won't touch the 8 pounder.
I also also agree to drop the brown sugar period.
Finally I would put a good coat of Garlic powder/granulated on it (just shake all over it, don't bother measuring) AND add Onion Powder/Granulated/Minced/Dehydrated and use it like I explained the Garlic.
Do all of that and you should kick up the heat as well as the flavor.
Here is my rub recipe just for a guide.
I put a really thick layer of rub on the fat side of the butt and then once it’s cooked, you mix that fat (and rub) into your meat and it’s amazing.
Hope this helps.
Also, I only cook them at 225 if I’m doing them overnight and don’t want to worry about them but otherwise I go 275-300 cause it comes out the same and you just saved yourself hours to be able to do something else.
Oh and I literally take them out of the packaging and put rub on them. Not sure all the other days worth of letting it sit really do much IMO. I usually don’t have days either. I smoke ‘em when I can.
I've slowly been refining my technique to taste the BBQ Rub. As a former smoker, my tastebuds are fairly shot. So I honestly think you are better off doing a light rub, as to develop bark, then when pulling the pork, sprinkle more in as you go. At this point in my search to taste the rub flavours though I'm mixing rub into a marinade and injecting. I also don't bother with a mustard rub. I work the meat over with the rub and let it settle for at least 30 mins per side in my fridge.