Ref; Another Overnighter Pork Butt..but do I use enough rub?

[TomKnollRFV]

I'll post pics as I go along; but am I using enough rub based from the pictures? I'm rubbing and kneading this pork butt like bread dough when I put the rub on. Maybe I just don't know how to use rub...I didn't have any injection marinade on hand, so I'm just pulling out the S. Carolina style BBQ Rub. It's at least given me good bark before.

 

[chilerelleno]

Not to my personal tastes.
I like to use mustard as a binder, then I pour on the rub, rub it around, pour some more on, knock the loose stuff off, wrap it plastic wrap overnight, pull it out and add more rub.
In all I use about 3C of rub, and I figure about half that or a little less sticks to the butt.
This is why I make my own rub, too expensive to buy it.

 

[TomKnollRFV]

Not to my personal tastes.
I like to use mustard as a binder, then I pour on the rub, rub it around, pour some more on, knock the loose stuff off, wrap it plastic wrap overnight, pull it out and add more rub.
In all I use about 3C of rub, and I figure about half that or a little less sticks to the butt.
This is why I make my own rub, too expensive to buy it.

I used to do the mustard base, but I also have ample time to let it sit in the fridge. I need to start making my own rubs I guess to get to that level of rub. <No way I'd wanna be buying 3 cups of rub>

 

[motocrash]

Meet Beatrice,This is before her overnight in the sensory deprivation chamber.
https://www.smokingmeatforums.com/threads/beatrice-butt-goes-to-the-weekend-spa.270446/

 

[TomKnollRFV]

Hrm maybe I am truly wickedly under applying rub ..

 

[noboundaries]

In all I use about 3C of rub

WOW! Like you said, Chile, personal taste.

For a single butt I might use a half cup, but I'm buying pre-brined Hormel butts (Smithfield has same pre-brined butts). I don't bother with the overnight dry brine. Get smoker going, open the butt, dry, spray with oil, rub, spray with oil again, onto the smoker.

 

[schlotz]

See the rub in the butt recipe below (signature). I just make sure to cover the butt in an even coating by using a small strainer to sift the rub over the entire piece of meat. Usually spray it first with a bit of canola oil.

 

[TomKnollRFV]

See the rub in the butt recipe below (signature). I just make sure to cover the butt in an even coating by using a small strainer to sift the rub over the entire piece of meat. Usually spray it first with a bit of canola oil.

I didn't even think of that idea, that's a good way to do it!

 

[motocrash]

Mo rub - mo bark - mo flava.I use ~ 1 cup per butt.I think Chile meant 3 cups on those 2 pictured butts.Not much more than I use,hell on 2 butts I would use 3 cups.

 

[TomKnollRFV]

Swapped in another rub to diversify ...Kosmo Killer Bee Honey rub. This is the same side with a second coat applied. Did the same amount on the other side and we'll see how it goes.

 

[chilerelleno]

WOW! Like you said, Chile, personal taste.

Like I said, "...about half that or a little less sticks to the butt."
The rest is me making a mess on a baking sheet.

 

[motocrash]

Like I said, "...about half that or a little less sticks to the butt."
The rest is me making a mess on a baking sheet.

Cooking with Chile - Alabama White Rub

 

[TomKnollRFV]

Cooking with Chile - Alabama White Rub

ROFL!

 

[chilerelleno]

Cooking with Chile - Alabama White Rub

LMAO, all I need is the Chef's uniform.

 

[jbellard]

Tom, I put a ton of rub on my butts. Really helps the flavor and creates a beautiful bark. Now I do wrap in foil to keep the juices all together and then put them back into the meat once I pull it.

Here is a pic of how I coat my butts.

 

[TomKnollRFV]

View attachment 376063 View attachment 376064 Tom, I put a ton of rub on my butts. Really helps the flavor and creates a beautiful bark. Now I do wrap in foil to keep the juices all together and then put them back into the meat once I pull it.

Here is a pic of how I coat my butts.

I'm just going to start buying stuff from GFS, they got bulk BBQ rub pretty cheap, time to get it lol.

 

[zwiller]

I used to go heavy (nowhere near Chile level though) but not anymore. I did 8 butts basically back to back and used less rub each time and finally for science I did one with NO rub and bark development was basically identical. Flavor of the bark was more intense with more rub though but not as much as you'd think. I think most of the rub just dissolves/melts and during the smoke or something so it's diminishing returns. That said, all butts were injected and I would never consider doing butts without it. Total game changer.

 

[TomKnollRFV]

Well I can taste more of the rub on this one, I ended up letting it go over night on the smoker, finishing it hot and fast...

Problem is I used a sweet rub, so it's vaguely a bit to salty in the bark to just munch on the bark all day. <Which I'll do> and sweet. So well. It'll be perfect when pulled.

 

[noboundaries]

Cooking with Chile - Alabama White Rub

I can't stop laughing!!!

And Chile, your response was PERFECT!

 

[motocrash]

Butt looks good Tom.I'd have a sammich or three.

ROFL!

LMAO, all I need is the Chef's uniform.

I can't stop laughing!!!

And Chile, your response was PERFECT!

Tis good to keep the forum jovial my friends ;)