Hello all, new to the site and have a quick question.

[Collegen Slayer]

When smoking a boston butt I normally lay the rub on pretty thick, but with a pork shoulder...and the amount of fat that is on it, does it even require a rub? Thanks and happy to have joined. Lots of good reads here.

 

[SmokinAl]

Trim most of the fat off then put your rub on.
Al

 

[lemans]

Every piece of protein requires a rub and or an injection or brine/marinade.. the idea is to infuse that meat with something that will inhance the flavors and maintaine the moisture.
That’s why we put it on the smoker
And that’s why we choose different types of wood.

 

[Traeger.Rage.BBQ]

I too rub everything, most especially my meat! Annoys my Bride but she enjoys the results!


OH WAIT! Yeah, definitely use rub and trim fat as Al suggests. Always my own technique.

 

[Braz]

Isn't a Boston butt and a pork shoulder the same thing?

 

[lemans]

The rear leg is make up of two cuts
The upper part shoulder(Butt) and the lower part picnic.. so yes they are the same.. 6 or a half a dozen!!

 

[phatbac]

Every piece of protein requires a rub and or an injection or brine/marinade.. the idea is to infuse that meat with something that will inhance the flavors and maintaine the moisture.
That’s why we put it on the smoker
And that’s why we choose different types of wood.

I don't mean any offense but disagree with that statement almost entirely. i occasionally inject something really lean like if I smoke a a bottom round or a pork loin. when i do Boston Butt I trim some of the fat away (the cap on the outer edge) and the only thing else i put on it is table salt. i lay the salt on thick sometimes i will use kosher salt if i have it but other than that i like my PP smoke and meat and let the person eating it sauce to taste. i get bark on my butt and i cannot taste the rub after 8-12 hours of cooking so why waste a nice rub on something i cannot taste anyways.

Now i will rub brisket or ribs (beef or pork) and things of that nature and i will use different rubs for different flavor profiles, but to me the rub is a flavor enhancer that is secondary to the taste of the meat and the smoke. I do use injection on something really lean for moisture but most of the time the meat i cook has plenty of marbling to maintain its own moisture.

If you like to use a complex rub on a butt or inject everything you smoke to swell like a balloon. have at it, but to me a lot of that is really over done or unnecessary.

Happy Smoking,
phatbac (Aaron)

 

[smokin-n-carolina]

I do a whole shoulder like it's done here in piedmont NC. Salt, maybe a little pepper if you want, lay it cap side up for first part of cook. Flip. Finish cook. You can pull the cap and fat off after cook. Finishing sauce is where you impart your flavor. Just enough to taste sauce, but still taste meat and smoke.

 

[SonnyE]

Isn't a Boston butt and a pork shoulder the same thing?

Yeah, I was surprised to find out a Pig has so many butts.
Butts where butts normally are, and a couple of butts behind the neck, too.
Not to mention the endless internals when you butcher one.

 

[SonnyE]

I don't mean any offense but disagree with that statement almost entirely. i occasionally inject something really lean like if I smoke a a bottom round or a pork loin. when i do Boston Butt I trim some of the fat away (the cap on the outer edge) and the only thing else i put on it is table salt. i lay the salt on thick sometimes i will use kosher salt if i have it but other than that i like my PP smoke and meat and let the person eating it sauce to taste. i get bark on my butt and i cannot taste the rub after 8-12 hours of cooking so why waste a nice rub on something i cannot taste anyways.

Now i will rub brisket or ribs (beef or pork) and things of that nature and i will use different rubs for different flavor profiles, but to me the rub is a flavor enhancer that is secondary to the taste of the meat and the smoke. I do use injection on something really lean for moisture but most of the time the meat i cook has plenty of marbling to maintain its own moisture.

If you like to use a complex rub on a butt or inject everything you smoke to swell like a balloon. have at it, but to me a lot of that is really over done or unnecessary.

Happy Smoking,
phatbac (Aaron)

I agree Aaron. There are lots of ways to skin a cat. I have an injector, but I personally have never used one. Never needed to.
Lot's may disagree with how I do Baby Back (pork) ribs, but they sure do disappear.
Seasonings are to enhance, how they are used is a personal preference, when they are used is a cooks preference and style.

Every piece of protein requires a rub and or an injection or brine/marinade.

...And if we don't cook it on a WSM we are not cooking it correctly?

Like Aaron, I could not disagree more.