Your Butt Best

[kevin pitzer]

Hi all - Looking to see what you all like best on your bone in butt?

I see many recipes, rubs and sauces. Would like to see what the champs use!

I currently smoke my butts on a 18" WSM.

1. Do you inject or brine?
2. What charcoal?
3. Preferred rub?
4. Preferred charcoal?
5. Preferred sauce and reginon?

 

[chef jimmyj]

My Favorite Rub...

Cajun Rib Tickler

1C Tubinado or Dried Brown Sugar*
1/4C Paprika**
2T Kosher Salt
2T Garlic Powder
2T Onion Powder
2T Mustard Powder
2T Chili Powder
2tsp Black Pepper
1-2tsp Cayenne
2tsp Dry Oregano
2tsp Dry Thyme
2tsp Cry Celery Flakes
1tsp Celery Seed

Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...

Notes...* Leave out the Sugar for a Cajun Blackening Spice. Spinkle a lot or a little, on whatever meat, dip in melted Butter or Olive oil and saute in a very hot pan until cooked to your desired IT.

** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke.

Mix and store in an air tight container...

I like a Tangy Finishing Sauce IN the Pork...

Tangy Pulled Pork Finishing Sauce

This is more of an Eastern North Carolina style Finishing Sauce...

2 C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.
1/2 tsp Grnd Allspice

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...

I top my Pulled Pork with a Sweet, Thick Kansas City BBQ Sauce...

KC Bubba Q Juice

2C Ketchup
1/2C Brown Mustard (Gulden's)
1/4C Apple Cider Vinegar
1/2C Molasses
2C Dark Brn Sugar
1T Tomato Paste
1T Your Rub
1-2tsp Liquid Smoke
1tsp Worcestershire Sauce

Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.
Use or pour into a sterile jar and refrigerate for up to 4 weeks.

Makes 3 1/2 Cups.

I like a Creamy Coleslaw on my Sandwich as well...JJ

 

[Magic Meat]

Hi all - Looking to see what you all like best on your bone in butt?

I see many recipes, rubs and sauces. Would like to see what the champs use!

I currently smoke my butts on a 18" WSM.

1. Do you inject or brine?
2. What charcoal?
3. Preferred rub?
4. Preferred charcoal?
5. Preferred sauce and reginon?

Sometimes I just have to go naked. I now and then will just crack some sea salt and pepper on it, pat it in and let er go at 215-220 with straight lump. Wrap it like 4-5 hrs in and bring center to 190 and rest... it's all good man !
Sometimes plain let's the sauce and pork collide in it's purest state without a plethora of spices..never been disappointed.
But then again a good rub is awesome...
That's it..I am firing up the cooker...

 

[chopsaw]

Salt , pepper and smoke for me .

 

[Sowsage]

I'm with chopsaw . salt pepper smoke....its the real deal. Let it do its thing and your good to go.

 

[Fueling Around]

I used an offset cook with a blend charcoal and wood.
Went to the pellet pooper this spring.
Wow, convenient for temperature control. No smoke flavor (my taste buds) unless using a pellet tube.
My favorite rub is a blend of of the following spices at 1 unit (teaspoon or tablespoon) each in the blend.
canning salt (double if using kosher)
black pepper (I use fresh and finely ground)
onion powder
garlic powder
chili powder
cumin powder
mustard powder
paprika powder (I prefer Spanish or Hungarian)

Wrap in plastic overnight

NO sugar. I don't like the charred sugar getting mistaken for a proper bark.
By smoking the butt out low and slow you get a nice bark