Text only | Text with Images

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: matwell on October 04, 2008, 04:16:16 PM

Title: Pork Butt Question
Post by: matwell on October 04, 2008, 04:16:16 PM
I rubbed down a large pork butt yesterday around 6pm with the renowned mr. brown recipe from smoke and spice. I had to work today unexpectedly and have not had a chance to smoke the butt. My question is do you think the butt has been sitting in the fridge too long with rub? My concern is it might taste more like ham? What do you guys think? Thanks for your help!
Title: Re: Pork Butt Question
Post by: Mr Walleye on October 04, 2008, 05:36:46 PM
I don't think you have anything to worry about. There is no cure in that rub so I don't see how you would get a ham flavor in it. If anything the spices may be stronger but once you pull the butt I'm sure it will be great.

Mike
Title: Re: Pork Butt Question
Post by: beefmann on October 04, 2008, 06:56:01 PM
i generally  leave my rub on and cook although it does not have a cure in it .. turns out great  every  time...  dont  think you  will haave a problem

beefmann
Title: Re: Pork Butt Question
Post by: Consiglieri on October 04, 2008, 07:40:01 PM
Some guys here will rub up the meat 2 days early.   I think you'll be just fine, and might actually benefit from the extra time. 

Good luck.  Let us know how it turns out
Title: Re: Pork Butt Question
Post by: La Quinta on October 04, 2008, 08:26:03 PM
No worries Mat...it will be fine...no ham in your butt future!!! :D
Title: Re: Pork Butt Question
Post by: matwell on October 05, 2008, 05:04:36 AM
Thanks Guys for your help. I am sure you guys are probably right. I started it up last night and it is still cooking. I use the Bradley for the whole cooking process. With the Auber Pid it seems the cooking times have improved dramatically.
Title: Re: Pork Butt Question
Post by: saintnick912 on December 04, 2008, 08:50:25 PM
What settings do you use with the Auber?  I'm doing one on Saturday and would like to try something proven.  Obviously, when it's done it's done so I don't expect a specific time range, just a general idea of what temperature you're running at and what kind of times you're seeing would be nice to know ahead of time. 
Title: Re: Pork Butt Question
Post by: KyNola on December 05, 2008, 01:34:04 PM
Matt,
Leaving the rub on extra time probably just insures a really good bark on the butt.  You're in for some good food!

KyNola
Title: Re: Pork Butt Question
Post by: Smoking Duck on December 05, 2008, 01:58:02 PM
Matt,

If it bothers you too much, please feel free to forward to me.  Pork butt is like secks.....even the worst I had was wonderful! :o ;D

SD
Title: Re: Pork Butt Question
Post by: sherlock on December 09, 2008, 09:56:26 AM
uh huh

I resemble that remark
;D
Title: Re: Pork Butt Question
Post by: FLBentRider on December 09, 2008, 04:54:23 PM
Quote from: Smoking Duck on December 05, 2008, 01:58:02 PM
Matt,

If it bothers you too much, please feel free to forward to me.  Pork butt is like secks.....even the worst I had was wonderful! :o ;D

SD

you go duck.
Title: Re: Pork Butt Question
Post by: La Quinta on December 09, 2008, 05:57:03 PM
Oh boy...  ???
Title: Re: Pork Butt Question
Post by: Smoking Duck on December 10, 2008, 06:00:40 AM
Well, it's true  ;D ;D ;D
Text only | Text with Images