Got 19 lbs of pork butt smoking this morning. Last night I put some homemade dry rub on one, a mustard/hot chili garlic sauce rub on the other, wrapped for the night and off to sleep. Up early this morning to fire up the smokers (that's right two smokers), got hickory, cherry and apple in the mix. In addition to the water bowl have an aluminum pan with some dark beer in both smokers under the pork. Now the hard part, waiting. Plan to have some type of red sauce pulled pork and maybe some Nepas style Carnitas or some green chili pork with some and maybe ultimately some egg rolls or tacos. Will try to post some pics later. Haven't tried the mustard/chili garlic rub before so am interested to see how the two rubs compare.
Sounds like a plan to me.
So what we need now is an update: Including PICS, what's in your homemade rub and along with how the two compare we need PICS. Good luck!
So what we need now is an update: Including PICS, what's in your homemade rub and along with how the two compare we need PICS. Good luck!
Update, been in the smokers for about 7 1/2 hours now. Browning up nicely but got a ways to go. The homemade rub is what I have on hand and what sounds good. No measuring except by eyeball but it has smoked paprika, saltless lemon pepper, ground cumin, brown sugar, season salt, curry powder, onion powder, garlic powder, chili powder, sage and a small amount of sweet basil. I think that's about it, I go light on the salt and sugar but like to have some for flavor. The mustard/hot chili garlic sauce rub was just that, sweet hot mustard and hot chili garlic sauce mixed together and slathered on. If I had thought of it at the time I would have added a little soy sauce. Black Butte porter for the beer. Will do some pictures as things develop. At this point I am marinating the cook in some Beam and coke, I have tried this in the past and it works well. The cook comes out tender and sweet with a little spice.
Took a bit but here is what they looked like this morning.
(http://i994.photobucket.com/albums/af70/BretRobin/IMG_0152.jpg)[IMG]http://i994.photo
Keep us posted!
Took both butts out and tried a bit of each. The wife and I both agree that there is not that much difference in flavor but the mustard/hot chili garlic sauce butt seems to be more tender and moist. Pretty close to identical in appearance. Will post a couple more pictures in the morning. Got some shredding and saucing to do.
Got some pictures.
Out of the smoker, the one on the left is the dry rub
(http://i994.photobucket.com/albums/af70/BretRobin/IMG_0158.jpg)
Sorry, wrong picture. The picture above is shredded obviously. This is the butt with the dry rub and it has been in the fridge all night. Shredding didn't get finished until about midnight.
Here are the butts after being taken out of the smoker. Left Dry rub, right mustard/hot chili.
(http://i994.photobucket.com/albums/af70/BretRobin/IMG_0155.jpg)
Nice color on the bark.
The right one with the chili powder has a "Warm" glow to it.
One more picture for now. Left dry rub, right mustard/chil sauce.
(http://i994.photobucket.com/albums/af70/BretRobin/IMG_0157.jpg)
The picture is after being in the fridge all night. Getting ready to have some pork with green chili sauce on a corn tortilla with a fried egg for breakfast.
For the record we still agree that the mustard butt was slightly moister but the butt with the dry rub shredded easier. They were in the smokers for the same amount of time and temps. Will be making some sauce as the day goes on.
They good very good!
Very nice, SS!
Thanks for the nice comments all!
Breakfast, corn tortilla, green chile sauce, sliced tomatoes, shredded pork, fried egg.
(http://i994.photobucket.com/albums/af70/BretRobin/IMG_0160.jpg)
It tastes better than it looks! Made some red sauce today based on a recipe that came out of Weber's Big Book of Grilling.
1 1/2 TBsp margarine
1/2 sliced onion
2 cups ketchup
2/3 cup tightly packed brown sugar
1/2 cup sweet hot mustard
1/2 cup cider vinegar
2 Tsp Worchestershire
1 Tsp Chipolte Tabasco
Garlic Pepper
P.S. The red sauce is new for us but we liked it. Earlier dropped off some pork and sauce for a friend and was gifted with moose meat. Guess they liked it. ;) Got some Nepas inspired Carnitas going on right now and can hardly wait for dinner!