- Apr 15, 2017
- 51
- 42
Having my folks and my wife's folks are visiting so I decided to cook a couple Bone in pork butts. I haven't done pulled pork in a while, theyre easy, makes great amount of leftovers, and I was able to give a new rub a try to help with a low salt diet.
The no salt yellow colored rub is a mix of original ms dash and sante fe ms dash. With some black pepper and paprika. Tried it and it immediately woke me up. Spicy enough I added dark brown and white sugar to balance it out. But it's gonna be interesting to try the bark. My guess is it goes great w a little sweeter bbq sauces.
The one I call a kc style, the reddish color rub is a mix of equal parts paprika, brown sugar, and salt (lil Morton/lil lawrys/lil garlic) then added decent amount of white sugar, a dash of onion and garlic powder, a dash of old bay, chili powder, cayenne pepper, pinch of celery salt and mustard powder.
I got the fire going hot enough to get the smoker metal hot. It's about 5/16" thick so once it gets hot it helps control temps. Got it to 450 then I shut it down till I got a thin blue smoke. Temp was 320 range but i just let hickory fire do what it wants and adjust how much I add. Nearly two hours into the cook and right now it's at 260. 280 is the average and I like high and fast results.
TGood luck w trying to find the thin blue smoke. I can't even spot it... but I'm highly caffeinated this am. Temp was at 290. The left chamber therm got broke in a move or a late night. Can't recall
This is one hr into smoke. Already getting good color. Wet bc I hit it w some apple juice.
The no salt yellow colored rub is a mix of original ms dash and sante fe ms dash. With some black pepper and paprika. Tried it and it immediately woke me up. Spicy enough I added dark brown and white sugar to balance it out. But it's gonna be interesting to try the bark. My guess is it goes great w a little sweeter bbq sauces.
The one I call a kc style, the reddish color rub is a mix of equal parts paprika, brown sugar, and salt (lil Morton/lil lawrys/lil garlic) then added decent amount of white sugar, a dash of onion and garlic powder, a dash of old bay, chili powder, cayenne pepper, pinch of celery salt and mustard powder.
I got the fire going hot enough to get the smoker metal hot. It's about 5/16" thick so once it gets hot it helps control temps. Got it to 450 then I shut it down till I got a thin blue smoke. Temp was 320 range but i just let hickory fire do what it wants and adjust how much I add. Nearly two hours into the cook and right now it's at 260. 280 is the average and I like high and fast results.
TGood luck w trying to find the thin blue smoke. I can't even spot it... but I'm highly caffeinated this am. Temp was at 290. The left chamber therm got broke in a move or a late night. Can't recall
