Hey guys anyone do a boston but pulled pork without any spices on it.I am going to give this a try this weekend.I will buy 2 7-8 pounders and do nothing to them but put them in the smoker and smoke for 5 hours.Thats it i will apple spray them down a few times but thats it.Has anyone else done this here.If so what can i hope for.I will share my results on sundat afternoon when there done i will also take pics to show all you guys.I just love playing cook.LOL.
One of the butts I did for the wedding last weekend was plain. Had a choice of Spicy southwest or 'mild' which was the name i put on the label of that tin. I was fine. People can sauce or whatever they want.
No rub, no nuttin'?
I'm guessing it will taste good but, well........plain. Kinda like a whole hog pig roast.
Curious to hear your assessment of the results.
Kirk
Quote from: Chez Bubba on October 06, 2006, 05:09:23 PM
No rub, no nuttin'?
I'm guessing it will taste good but, well........plain. Kinda like a whole hog pig roast.
Curious to hear your assessment of the results.
Kirk
Ditto, whole pig, add flavor later. IMO I like some rub butt?????????????? ya gotta try different things or you'll never know.
I think i would prefer some spice but who knows. Good luck. I am doing 2 butts right now but they are spiced. Keep us posted.
YA GOTA SEE.20 bucks to see results...priceless.So far so good 6 hrs in and looks nice .Apple juiced 3 times and it beddie time .Ill post after the bears victory.GO BEARS. ;D 8)
ok here it is plain boston butt 7 lbs
(http://i71.photobucket.com/albums/i138/icerat4/DSC00007.jpg)
and another look.
(http://i71.photobucket.com/albums/i138/icerat4/DSC00006.jpg)
And the goodies
(http://i71.photobucket.com/albums/i138/icerat4/DSC00010.jpg)
It was ok .And thats it.The spice one of course wins out.Butt if ya dont have the means .PLAIN WILL DO.O i threw in some ribs due to another bears victory.GO BEARS. ;D ;D :D
(http://i71.photobucket.com/albums/i138/icerat4/DSC00013.jpg)
pig plain... pig rubbed... i dig the pig... looks good rat4...
keep the photos coming...
you gotta eat...
owrstrich
Good looking pork ther rat. :P ;) :)
Ok ive done the plain deal .Now i am going to rub and refridgate 2 days before the smoke .Unlike the norm of one day before rub.I just want to see how much more the rub will penatrate and taste with more time.Anyone on this .Or is there a point where the rub has stopped doing its thing.Thanks in advance for the any reply ;)
Quote from: icerat4 on October 16, 2006, 09:17:57 AM
Ok ive done the plain deal .Now i am going to rub and refridgate 2 days before the smoke .Unlike the norm of one day before rub.I just want to see how much more the rub will penatrate and taste with more time.Anyone on this .Or is there a point where the rub has stopped doing its thing.Thanks in advance for the any reply ;)
I just read something over the weekend, and can't remember what book it was in. It may have been in the new book that I just got. Anyway the chef was stating that he applies his rub and lets it rest in refrigerate for 3 days. Now this only applies to rubs with salt. I believe he said 2 days were good, but the third day allows the salt to penetrate deeper, bringing the flavor of the spices with it.
PS
Can you please use a lower resolution when you post your pictures. One is not bad, but when there are several being downloaded at once, it takes a while.
Ok how do i do that. I am using photo bucket anyone on this.Sorry ill get this handled.The pics do look good hehehehe. ;D
Quote from: Habanero Smoker on October 16, 2006, 10:28:18 AM
I just read something over the weekend, and can't remember what book it was in. It may have been in the new book that I just got. Anyway the chef was stating that he applies his rub and lets it rest in refrigerate for 3 days. Now this only applies to rubs with salt. I believe he said 2 days were good, but the third day allows the salt to penetrate deeper, bringing the flavor of the spices with it.
Hab,
YOU should write a book.....you're a wealth of knowledge. I'm going to try this rub method next time I do a pulled pork.
Keep em coming.... ;D
Rat,
When you are in Photobucket, there is an option to edit photo size by 50-75% of original size I believe. Click 'EDIT' under photo.
Which is the best 50-75% .Just so i dont have to play around thanks. ;)
Quote from: mws on October 16, 2006, 12:22:38 PM
Hab,
YOU should write a book.....you're a wealth of knowledge. I'm going to try this rub method next time I do a pulled pork.
Keep em coming.... ;D
Thanks for the compliment. I'm looking for the source of that information so that I could post more details. I know it was reliable or I would not have retained the information. I remember it was for large cuts of meat, and that it had to be tightly wraped in plastic.
Ok well these are large and i am going to wrap tight.Friday they will go in the bs.Ill post these results as well. ;D
are you going to use mustard with the rub and extended rest? I have only done up to an extra long day (24 hours plus a little maybe. I wonder how the mustard will work at 3 days?
I dont know but were sure going to find out LOL.This will be 48 hrs.SO will see.Ill post the results good or bad.Ugly is already factor in. :D
results on the 48 hrs in fridge was just a little better.Not much but there is a differnce.I also did 4 2pound meatloafs and a 9 lbs brisket at the same time.2 bs of course but alot of food at one time.All came out great ;D