two butts, and three flats....

[gnarlykaw]

This will be my biggest family/friends cook to date! almost all my smokes have truned out great, but Im having a problem getting enough flavor into the butts. My last set of butts, I used a peach rub, and injected with Apple/Peach mango. when they were pulled, I just didnt really taste ANY of my prep work. My son said he could taste the mango, but just a hint. I also used apple wood for the smoke. I got at least 2 cups injected into each butt.....

Im looking for input.

My rubs are secret weapon, for the pork, and Black ops, for the Brisket. the rubs are from Oakridge.
Im looking for MORE flavor...........
GO!

 

[tanglefoot]

This will be my biggest family/friends cook to date! almost all my smokes have truned out great, but Im having a problem getting enough flavor into the butts. My last set of butts, I used a peach rub, and injected with Apple/Peach mango. when they were pulled, I just didnt really taste ANY of my prep work. My son said he could taste the mango, but just a hint. I also used apple wood for the smoke. I got at least 2 cups injected into each butt.....

Im looking for input.

My rubs are secret weapon, for the pork, and Black ops, for the Brisket. the rubs are from Oakridge.
Im looking for MORE flavor...........
GO!

I always use Jeff's finishing sauce for butts. A great flavor boost!! The mods could likely supply a link to the recipe.

 

[Hawging It]

This will be my biggest family/friends cook to date! almost all my smokes have truned out great, but Im having a problem getting enough flavor into the butts. My last set of butts, I used a peach rub, and injected with Apple/Peach mango. when they were pulled, I just didnt really taste ANY of my prep work. My son said he could taste the mango, but just a hint. I also used apple wood for the smoke. I got at least 2 cups injected into each butt.....

Im looking for input.

My rubs are secret weapon, for the pork, and Black ops, for the Brisket. the rubs are from Oakridge.
Im looking for MORE flavor...........
GO!

Oak Ridge is good stuff. Have fun! I use Malcom Reed's The BBQ Rub. Check him out on YouTube. Lots of good techniques on there and his rubs are great and all I use anymore.

 

[SmokinVOLfan]

What flavor profile are you going for on your butts and what type of smoker are you using?

 

[chilerelleno]

Mix your rubs with butter, broth or both and inject it.

Most of the liquid from injected brines/marinades is literally squeezed out during the cook.
It's the actual herbs/spices left behind in the injection sites that will leave lasting flavor.
And you need strong flavors in order to be really noticeable.

Fruit juices are more notable when added as part of a finishing or BBQ sauce.

That's my $0.02, g'luck with your cook.

 

[smokinbill1638]

I have started smoking smaller butts. I've found that i like them about 7lbs. It is a good bark to meat ratio for us.

 

[radio]

Try grinding some Rosemary leaves in a spice/coffee grinder and add to your favorite rub. Rosemary imparts a wonderful flavor to pork, but don't over do it! I grow my own, dry and vac seal for future use

 

[gmc2003]

Are you looking for the bark flavor mixed in with the PP or the taste of your rub and injection? If it's the bark flavor use more rub and smoke at a lower temp. If it's the injection and rub flavor just add some into the pork after it's been pulled. A good finishing sauce will add flavor to both when served.
Chris

 

[chilerelleno]

There are several excellent Finishing Sauces posted here.
@soflaquers
crankybuzzard
chef jimmyj
And more.

 

[gnarlykaw]

Chile! so, maybe more, thicker application on the rub, and how about some of the rub, mixed in with some watered down butter, for the injection?
OR.
just smoke it, shred it, and shake the rub over the meat, mix it up, and wrap it up, and put it away. its going to be served the next day anyway...
sauces, got that, several different ones for whatever their taste desires...

 

[chilerelleno]

Try them all singly or in combinations until you know what you like best.

Keeping a log of cooks is the best way to keep track of what you did and thought of it.