could I use a thick sauce instead of a dry rub on a butt?

[jds22]

I'm new to smoking and have only done a few Boston butts. Each time using a dry rub.

The other day I made some ribs and used ChefJimmy's foiling sauce. That got me thinking, could I just use a sauce like that instead of a dry rub for my next butt cook?

Is there a reason dry rubs are used instead of a sauce?

Is this a good or bad idea?

Thanks

 

[so ms smoker]

  I would think that a lot of the sauce would end up in your drip pan, but I don't see a reason not to try it once and see what happens.

  Mike

 

[dewetha]

you could just apply a sauce when it's cooling. the rub just forms a bark of tasty flavor.

 

[sqwib]

You can do whatever you want!

Hell cover it pineapple preserves if you want.

Place a pan underneath to catch the drippings and defat taste and tweak.

 

[mike johnson]

I second what squib says. Definately place a pan underneath to catch the drippings.

 

[piaconis]

X3 on the drip pan.  The nice part about using a rub or sauce with sugar is that you can use the drippings to mop it and continue to form a good bark.

Try it out and post pics!  Make sure you remember your proportions of things so you can replicate it later.

 

[jds22]

Thanks for the replies. I guess there is really nothing to lose by trying. I like the idea of using the drippings for mopping.

 

[scarbelly]

My first thought on a heavy sauce is that it would act as a barrier to the smoke getting into the meat. Like others have said, give it a try and let us know   

 

[sqwib]

Just be careful using high sugary sauce make sure to keep temps low or it will burn up during the smoke, you may want to foil if the meat (bark) starts to get too burnt.

Ditto om what scarbelly said and the sauce itself could be overpowered by smoke leaving the meat with a less smoky flavor, but then again a lot of folks leave the fat intact and have great results. You're best bet is to experiment a bit.

 

[sqwib]

Thanks for the replies. I guess there is really nothing to lose by trying. I like the idea of using the drippings for mopping.

I actually meant for a finishing sauce sorry I wasn't clear.

 

[piaconis]

How did it turn out?

Sent from my SAMSUNG-SGH-I727 using Tapatalk 2

 

[jds22]

I'm going to try today but not sure if I'll do the sauce or not.

 

[vegassmokeout]

Just be careful using high sugary sauce make sure to keep temps low or it will burn up during the smoke, you may want to foil if the meat (bark) starts to get too burnt.

Ditto om what scarbelly said and the sauce itself could be overpowered by smoke leaving the meat with a less smoky flavor, but then again a lot of folks leave the fat intact and have great results. You're best bet is to experiment a bit.

X2 high sugar will burn

 

[chorizodahitman]

I'm new to smoking and have only done a few Boston butts. Each time using a dry rub.

The other day I made some ribs and used ChefJimmy's foiling sauce. That got me thinking, could I just use a sauce like that instead of a dry rub for my next butt cook?

Is there a reason dry rubs are used instead of a sauce?

Is this a good or bad idea?

Thanks

About a year ago I smoked two butts (my first two ever), one with a dry rub, and one that I marinated in BW's Jerk Sauce.  I had done a few butts with Jerk Sauce in my slow roaster, so wanted to try it out in the smoker.  It worked really well.  Here is a link to my thread with a Q-View

http://www.smokingmeatforums.com/t/...-tomorrow-tailgate-excited-and-nervous-q-view