Ref; Help with Rubs..or am I defective?

[gmc2003]

The amount of time your actually putting smoke to the meat is entirely up to your tastes as is the type of wood used. As for the lack of rub flavor - well if your mopping or spritzing that could be causing the rub to run off the meat. If your getting a good bark(which I believe you said you were) then the individual spices are probably just melding together and you aren't able to distinguish the individual flavors. I normally just sprinkle SPOG over the meat and pat it in. I don't use mustard or anything else to adhere it to the meat. I also don't mop or spritz. I do foil, as my family isn't crazy about a heavy bark. When I foil I normally use just some type of liquid, and sprinkle some more SPOG over the meat. Also if your eating the meat the same day you smoked it your senses aren't as acute as they would be the next day. I should also add I don't use allot of wood when smoking three maybe four chunks(depending on size) in my 22 WSM.

Chris

 

[cal1956]

sorry to disappoint you fellas , but no not ready to slice , tender enough to slide the bone out
a 10 lb pork butt will be ready to pull apart and make pulled pork in 6-7 hours
i have never had to smoke anything other than a brisket longer than that
and even a tough old brisket rarely take more than 10 hours
i only have smoke coming out of my smoker for the 1st and last hour
the rest of the time my smoker is basically an oven
i still get plenty of smoke flavor without it being over powering

 

[AllAces]

You may have a zinc deficiency.

 

[Rick Tyson]

When I smoke butts I rub them in olive oil, then liberally apply a rub, and let them sit over night. When they are done the flavor is fantastic.

 

[dward51]

On the other hand, my pork butt smokes all run from 16 to 20 hours at 225* (WSM with a BBQ Guru power draft). Not oversmoked at all and constantly requested at office and family gatherings. There is no way you get pulled pork in 6 to 7 hours at 225*, it just defies the laws of physics (unless your butts are very small or cut smaller to start with)

 

[TomKnollRFV]

You may have a zinc deficiency.

I guess I can take Zinc tablets to see if that helps!

The amount of time your actually putting smoke to the meat is entirely up to your tastes as is the type of wood used. As for the lack of rub flavor - well if your mopping or spritzing that could be causing the rub to run off the meat. If your getting a good bark(which I believe you said you were) then the individual spices are probably just melding together and you aren't able to distinguish the individual flavors. I normally just sprinkle SPOG over the meat and pat it in. I don't use mustard or anything else to adhere it to the meat. I also don't mop or spritz. I do foil, as my family isn't crazy about a heavy bark. When I foil I normally use just some type of liquid, and sprinkle some more SPOG over the meat. Also if your eating the meat the same day you smoked it your senses aren't as acute as they would be the next day. I should also add I don't use allot of wood when smoking three maybe four chunks(depending on size) in my 22 WSM.

Chris

Never spritzed or mopped. Saw no need. The MES is pretty well insulated to the point as Bear pointed out to me, I don't even need water in the water pan..

On the other hand, my pork butt smokes all run from 16 to 20 hours at 225* (WSM with a BBQ Guru power draft). Not oversmoked at all and constantly requested at office and family gatherings. There is no way you get pulled pork in 6 to 7 hours at 225*, it just defies the laws of physics (unless your butts are very small or cut smaller to start with)

I've never had any one mention I over smoked, that's never been the issue. It's just me being defective and not tasting much of the rub....and I'm with you. There isn't any way to do a pork butt for 6-7 hours at 225f hours and get results of the bone slides out. I can't see how either.

 

[cal1956]

I guess I can take Zinc tablets to see if that helps!


Never spritzed or mopped. Saw no need. The MES is pretty well insulated to the point as Bear pointed out to me, I don't even need water in the water pan..


I've never had any one mention I over smoked, that's never been the issue. It's just me being defective and not tasting much of the rub....and I'm with you. There isn't any way to do a pork butt for 6-7 hours at 225f hours and get results of the bone slides out. I can't see how either.

when i was in the BBQ business i didn't have time to waste over smoking anything , i would put several 10 lb boston butts on at once smoke heavy for the 1st hour and then just monitor the temp ( i used a certified food thermometer ) and smoke again heavy for the last hour , NEVER had to go over 8 hours before the bone would slide right out of the meat
i did it for years , although i will admit that if i wasn't paying attention the temp. might drift up to 130-135 on occasion but 225 was what i always ran my smoker at ...sorry if you don't believe me

 

[gmc2003]

Alright I'm stumped, I vote for defective. :)

Chris

 

[schlotz]

It takes a while before some of the dulled senses come back on line after you quit smoking. Patients, and it will eventually happen. The good news is you are on the right path, stay strong! In the mean time, see the rub in the butt recipe below. Don't know how the tongue will react to it but it might be worth a try.

 

[TomKnollRFV]

Alright I'm stumped, I vote for defective. :)

Chris

I have been voting for defective too. Though I also get migraines from smelling any form of cleaner using bleach or chlorine. Maybe the smoke just overpowers every thing else. Who knows <Probably defective LOL>

It takes a while before some of the dulled senses come back on line after you quit smoking. Patients, and it will eventually happen. The good news is you are on the right path, stay strong! In the mean time, see the rub in the butt recipe below. Don't know how the tongue will react to it but it might be worth a try.

Well I had online friends do a vote for my next pulled pork and Sweet Heat dry rubbed with Root beer injection won. Course my dad was like 'Can we even smoke two butts at the same time?' and he got one and I'm going to inject it with Cajun Injector Creole Garlic and..who knows what rub. I plan to do apple smoke for 4-6 hours. <How ever long the pellets I put in the tray go> and thats it.